Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect

The saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect....

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Detalles Bibliográficos
Autores principales: Jing, Yifei, Watanabe, Kentaro, Watanabe, Tatsukichi, Kimura, Shunsuke, Toko, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056087/
https://www.ncbi.nlm.nih.gov/pubmed/36991892
http://dx.doi.org/10.3390/s23063178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056087/
https://www.ncbi.nlm.nih.gov/pubmed/36991892
http://dx.doi.org/10.3390/s23063178

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