Gaining deeper insight into aroma perception: An...

Food Research International 2017 / 02 Vol. 92

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

Jourdren, S., Saint-Eve, A., Pollet, B., Panouillé, M., Lejeune, P., Guichard, E., Déléris, I., Souchon, I.
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Volume:
92
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.01.001
Date:
February, 2017
File:
PDF, 2.58 MB
english, 2017
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