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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Potential of Szechuan pepper as a saltiness enhancer

Tram Hong Le BaoDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandView further author information
,
Siree ChaiseriDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandView further author information
&
Yaowapa LorjaroenphonDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
View further author information
Pages 533-545 | Received 28 Jul 2017, Accepted 05 Jan 2018, Published online: 26 Apr 2018

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