Zhang, L. Et Al. 2024. Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels. FOOD CHEMISTRY , vol.457 , 1-11.

Zhang, L., Qiao, Z., Wang, J., Liu, S., Li, Q., Geng, R., ... Ma, C.(2024). Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels. FOOD CHEMISTRY , vol.457, 1-11.

Zhang, Lulu Et Al. "Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels," FOOD CHEMISTRY , vol.457, 1-11, 2024

Zhang, Lulu Et Al. "Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels." FOOD CHEMISTRY , vol.457, pp.1-11, 2024

Zhang, L. Et Al. (2024) . "Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels." FOOD CHEMISTRY , vol.457, pp.1-11.

@article{article, author={Lulu Zhang Et Al. }, title={Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels}, journal={FOOD CHEMISTRY}, year=2024, pages={1-11} }