Release cells, breath analysis and in-mouth analysis in flavour research
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Bioengineering,Biotechnology
Reference82 articles.
1. Flavour release in the mouth
2. Dynamism in flavour science and sensory methodology
3. Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example
4. Assessment of Interactions between Hydrocolloids and Flavor Compounds by Sensory, Headspace, and Binding Methodologies
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