Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

Haijing Lan, Lei Chen

Open source

DOI: 10.1002/fsh3.12055
Published: 2024-07
Container: Food Safety and Health
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsh3.12055,
  title = {Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review},
  author = {Haijing Lan and Lei Chen},
  year = {2024},
  journal = {Food Safety and Health},
  doi = {10.1002/fsh3.12055},
  url = {https://doi.org/10.1002/fsh3.12055}
}

RIS

TY  - JOUR
TI  - Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review
AU  - Haijing Lan
AU  - Lei Chen
PY  - 2024
JO  - Food Safety and Health
DO  - 10.1002/fsh3.12055
UR  - https://doi.org/10.1002/fsh3.12055
ER  -

APA

Lan, H., & Chen, L. (2024). Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review. Food Safety and Health. https://doi.org/10.1002/fsh3.12055

Source records

crossref · retrieved 2026-09-26T08:27:23.494Z