Lawrence, G.; Septier, C.; Buchin, F.; Achilleos, C.; Buchin, S.; Salles, C.
Influence of Composition and Texture on In-Mouth Sodium Release and Saltiness During Consumption of Semi-Hard Cheeses. Foods 2026, 15, 1462.
https://doi.org/10.3390/foods15091462
AMA Style
Lawrence G, Septier C, Buchin F, Achilleos C, Buchin S, Salles C.
Influence of Composition and Texture on In-Mouth Sodium Release and Saltiness During Consumption of Semi-Hard Cheeses. Foods. 2026; 15(9):1462.
https://doi.org/10.3390/foods15091462
Chicago/Turabian Style
Lawrence, Génica, Chantal Septier, Fabrice Buchin, Christine Achilleos, Solange Buchin, and Christian Salles.
2026. "Influence of Composition and Texture on In-Mouth Sodium Release and Saltiness During Consumption of Semi-Hard Cheeses" Foods 15, no. 9: 1462.
https://doi.org/10.3390/foods15091462
APA Style
Lawrence, G., Septier, C., Buchin, F., Achilleos, C., Buchin, S., & Salles, C.
(2026). Influence of Composition and Texture on In-Mouth Sodium Release and Saltiness During Consumption of Semi-Hard Cheeses. Foods, 15(9), 1462.
https://doi.org/10.3390/foods15091462