Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing

• Published in: Food Chemistry
• Main Authors: Dong, Meng, Zhang, Yu-Ying, Huang, Xu-Hui, Xin, Ran, Dong, Xiu-Ping, Konno, Kunihiko, Zhu, Bei-Wei, Fisk, Ian, Qin, Lei
• Other Authors: National Natural Science Foundation of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2022
• Subjects: General Medicine; Food Science; Analytical Chemistry; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2021.130844; https://api.elsevier.com/content/article/PII:S0308814621018501?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814621018501?httpAccept=text/plain