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Critical Reviews in Food Science and Nutrition Latest Articles

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Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review

Saumya SoodDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United KingdomView further author information

Lisa MethvenDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United KingdomView further author information

Qiaofen ChengDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United KingdomCorrespondence[email protected]
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Published online: 22 Jun 2024

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https://doi.org/10.1080/10408398.2024.2365962
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