Fingerprint
Dive into the research topics of 'Salivary protein levels as a predictor of perceived astringency in model systems and solid foods'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Salivary protein levels as a predictor of perceived astringency in model systems and solid foods
Erin E. Fleming, Gregory R. Ziegler, John E. Hayes
Research output: Contribution to journal › Article › peer-review
26
Scopus
citations