ALONSO, J. R.; SRIWATTANA, S.; CHAIYA, B.; PRINYAWIWATKUL, W. Assessment of Brown Color as an Indicator of Salty and Bitter Taste Perception: a Case of Reduced- and Low-sodium Barbecue Sauces. Progress in Applied Science and Technology, Thailand, v. 16, n. 1, p. 1–13, 2026. DOI: 10.60101/past.2026.263710. Disponível em: https://ph02.tci-thaijo.org/index.php/past/article/view/263710. Acesso em: 2 sep. 2026.