Potential of Szechuan pepper as a saltiness enhancer

  • Tram Hong Le Bao, Siree Chaiseri, Yaowapa Lorjaroenphon
  • International Journal of Food Properties, January 2018, Taylor & Francis
  • DOI: 10.1080/10942912.2018.1425704

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http://dx.doi.org/10.1080/10942912.2018.1425704