Recent trends in aroma release and perception during food oral processing: A review
Author:
Affiliation:
1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
Funder
National Natural Science Foundation of China
China Postdoctoral Science Foundation
Beijing Outstanding Young Scientist Program
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2132209
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