biostudies-literatureUnknown29Han GFood chemistry: Xhttps://www.ebi.ac.uk/biostudies/studies/S-EPMC12336675biostudies-literatureSalivary emulsification shapes flavor release and perception in sturgeon caviar during oral processingPMC12336675Gao RHan GLi KChen CXu XWang JZhao YXue YBai FfalseSalivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing2025-01-01T00:00:00Z2025 Jul2026-04-16T15:09:24.236Z2026-04-07T14:12:58.604ZS-EPMC12336675