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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |