Changes in taste sensation of sour, salty, sweet, bitter, umami, and spicy, as well as levels of malondialdehyde serum in radiographers

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Changes in taste sensation of sour, salty, sweet, bitter, umami, and spicy, as well as levels of malondialdehyde serum in radiographers

Cited by 3 publications

References 6 publications

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Mastering the art of taming: Reducing bitterness in fish by-products derived peptides

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Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

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