Relevance of omission tests to determine flavour-active compounds in food-Reference-Cited by-同舟云学术

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Relevance of omission tests to determine flavour-active compounds in food

Published:2002-10 Issue:7-8 Volume:13 Page:505-513
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Engel Erwan,Nicklaus Sophie,Salles Christian,Le Quéré Jean-Luc

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference49 articles.

1. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;New Zealand Journal of Dairy Science and Technology,1986

2. Swiss cheese flavor;Biede;Journal of Dairy Science,1979

3. Swiss cheese flavor;Biede;Journal of Dairy Science,1979

4. Interaction among salty, sour and bitter compounds;Breslin;Trends in Food Science and Technology,1996

5. Suppression of bitterness by sodium;Breslin;Chemical Senses,1995

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