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Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics.
J Food Sci Technol. 2020 Aug;57(8):3051-3059. doi: 10.1007/s13197-020-04338-0. Epub 2020 Mar 17.
J Food Sci Technol. 2020.
PMID: 32624607
Free PMC article.
GC-MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees.
Lieb VM, Esquivel P, Cubero Castillo E, Carle R, Steingass CB.
Lieb VM, et al. Among authors: cubero castillo e.
Food Chem. 2018 May 15;248:238-246. doi: 10.1016/j.foodchem.2017.12.027. Epub 2017 Dec 13.
Food Chem. 2018.
PMID: 29329850
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Effect of compound sequence on bitterness enhancement.
Cubero-Castillo E, Noble AC.
Cubero-Castillo E, et al.
Chem Senses. 2001 May;26(4):419-24. doi: 10.1093/chemse/26.4.419.
Chem Senses. 2001.
PMID: 11369676
Clinical Trial.
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