HIGHLIGHTS
- who: Francis Canon from the Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS Université de Bourgogne, Dijon, France University of Évora, Portugal have published the article: The Relationship Between Salivary Redox, Diet, and Food Flavor Perception, in the Journal: (JOURNAL)
- how: The first part of this review introduces the salivary redox status and the involved species the second section reports on the relationship between salivary antioxidant capacity and physiologic status capacity and finally the authors present the links between salivary redox diet and food perception.
SUMMARY
This . . .
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