In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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2. Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods;Journal of Agricultural and Food Chemistry;2024-03-13
3. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review;Molecules;2023-08-29
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