FFood Research International3/21/2026Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duckJinxue Hou·Ming Huang·Yanzhao Zheng·Tianran Huang·Guanghui Li·Xing Liu·Yu HuaRead at Food Research InternationalTagsMeat and Animal Product QualityAnimal Science and Zoology
