Combined effect of cheese characteristics and food oral processing onin vivoaroma release
Author:
Affiliation:
1. Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA; Université de Bourgogne, AgroSup Dijon; F-21000; Dijon; France
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3110/fullpdf
Reference43 articles.
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4. Interactions between flavor compounds and food ingredients and their influence on flavor perception
5. Temporal Aroma Delivery from Milk Systems Containing 0−5% Added Fat, Observed by Free Choice Profiling, Time Intensity, and Atmospheric Pressure Chemical Ionization−Mass Spectrometry Techniques
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