HIGHLIGHTS
- who: Christian Salles from the Franche-Comtu00e9, Dijon, France have published the Article: Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma, in the Journal: (JOURNAL)
- what: The aim of this study is to examine whether salt content can be reduced in cheeses and whether aromas can help to maintain saltiness and fat perception for consumers in low-salt cheeses. In this study, it was reported that these effects were highly modulated by the composition and structure of the food matrices.
- how: The obtained results showed that sardine . . .
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