Chitooligosaccharides enhanced saltiness perception via promoting oral sodium permeation.

Feng X, Chen Z, Wang G, Guo J, Wan Z, Wang J, Yang X

DOI: 10.1016/j.foodchem.2026.151924
Published: 2026 Nov 2
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151924,
  title = {Chitooligosaccharides enhanced saltiness perception via promoting oral sodium permeation.},
  author = {Feng X and Chen Z and Wang G and Guo J and Wan Z and Wang J and Yang X},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151924},
  url = {https://doi.org/10.1016/j.foodchem.2026.151924}
}

RIS

TY  - JOUR
TI  - Chitooligosaccharides enhanced saltiness perception via promoting oral sodium permeation.
AU  - Feng X
AU  - Chen Z
AU  - Wang G
AU  - Guo J
AU  - Wan Z
AU  - Wang J
AU  - Yang X
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151924
UR  - https://doi.org/10.1016/j.foodchem.2026.151924
ER  -

APA

X, F., Z, C., G, W., J, G., Z, W., J, W., & X, Y. (2026). Chitooligosaccharides enhanced saltiness perception via promoting oral sodium permeation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151924

Source records

pubmed · retrieved 2026-11-10T20:04:27.871Z