THANARUNGROJ , G. .; KONGPENSOOK, V. . Odour-Induced Saltiness Enhancement (OISE) for Sodium Reduction in Foods. Journal of Food Technology, Siam University, [S. l.], v. 16, n. 1, p. 1–9, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/245416. Acesso em: 7 may. 2024.