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Decoding of the Enhancement of Saltiness Perception by Aroma-Active Compounds During Hunan Larou (Smoke-Cured Bacon) Oral Processing

Dandan Pu,Boya Cao, Zikang Xu,Lili Zhang, Ruixing Meng,Jiahui Chen,Baoguo Sun,Yuyu Zhang

Food Chemistry（2024）

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Key words
Larou (smoke-cured bacon),Saltiness enhancement,Aroma-active compounds,Salt reduction,Oral processing
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