La serie dedicata al senso del gusto prosegue con il salato che, come gli altri, si percepisce grazie ad una serie di reazioni chimiche. Il salato è considerato complementare agli altri gusti e lo sentiamo soprattutto ai lati della lingua.
Con Gabriella Morini, ricercatrice in Chimica organica, assistente all'università degli Studi di Scienze Gastronomiche di Bra dove insegna Scienze molecolari e del gusto.
Scopri la serie
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