The threshold concentration capsaicin enhanced salty taste and reduced sodium: Sensory assessment and analysis of physiological and biochemical characteristics of saliva

作者：Tianlong Han, Qiang Liu, Zixuan Wang, Min Wang, Yuting Hou, Shiyu Wang, Yuxuan Sun, Haixia Liu, Rui Chen, Dengyong Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146375 · 被引用次数：5 · 研究领域：Biochemical Analysis and Sensing Techniques、Olfactory and Sensory Function Studies、Advanced Chemical Sensor Technologies