Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect

The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor wi...

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Detalles Bibliográficos
Autores principales: Nakatani, Futa, Ienaga, Tomofumi, Wu, Xiao, Tahara, Yusuke, Ikezaki, Hidekazu, Sano, Hiroyuki, Muto, Yuki, Kaneda, Yuya, Toko, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928804/
https://www.ncbi.nlm.nih.gov/pubmed/31795329
http://dx.doi.org/10.3390/s19235251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928804/
https://www.ncbi.nlm.nih.gov/pubmed/31795329
http://dx.doi.org/10.3390/s19235251

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