The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions
Author:
Affiliation:
1. Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE125RD, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061537k
Reference24 articles.
1. Odor/taste integration and the perception of flavor
2. Volatile Release from an Emulsion: Headspace and In-Mouth Studies
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