Browse by Creator

Group by: Date | No Grouping | Item Type

Number of items: 2.

Sood, S., Methven, L. and Cheng, Q. ORCID: https://orcid.org/0000-0001-8198-8556 (2024) Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852 doi: https://doi.org/10.1080/10408398.2024.2365962

Sood, S. (2024) Can samphire be the new salt? Understanding the chemical composition, sensory perception and aroma profiling of samphire as a salt substitute. PhD thesis, University of Reading. doi: https://doi.org/10.48683/1926.00116806

This list was generated on Thu Dec 26 16:04:29 2024 UTC.

UoR Home

See also