A Suggested Instrumental Technique for Studying Dynamic Flavor Release from Food Products
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb10888.x/fullpdf
Reference3 articles.
1. PAIRED COMPARISON AND TIME-INTENSITY MEASUREMENTS OF THE SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS
2. TIME-COURSE OF VISCOSITY, SWEETNESS AND FLAVOR IN CHOCOLATE DESSERTS
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