Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?
Author:
Affiliation:
1. Food Colloids and Processing GroupSchool of Food Science and Nutrition, University of Leeds Leeds United Kingdom
2. Institute of Agrochemistry and Food Technology (IATA, CSIC) Paterna Valencia Spain
Funder
University of Leeds
Horizon 2020
European Research Council
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12356
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