{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["29"],"submitter":["Han G"],"journal":["Food chemistry: X"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12336675"],"repository":["biostudies-literature"],"pubmed_title":["Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing"],"pmcid":["PMC12336675"],"pubmed_authors":["Gao R","Han G","Li K","Chen C","Xu X","Wang J","Zhao Y","Xue Y","Bai F"],"additional_accession":[]},"is_claimable":false,"name":"Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing","description":null,"dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Jul","modification":"2026-04-16T15:09:24.236Z","creation":"2026-04-07T14:12:58.604Z"},"accession":"S-EPMC12336675","cross_references":{}}