Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations-Reference-Cited by-同舟云学术

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

Published:2009-05 Issue:1 Volume:114 Page:100-107
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Genovese Alessandro,Piombino Paola,Gambuti Angelita,Moio Luigi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference72 articles.

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3. Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice;Baek;Journal of Food Science,1999

4. Saliva. Its functions and disorders;Beidler,1995

5. Salivary secretion;Bradley,1991

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