Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.2036/fullpdf
Reference118 articles.
1. Interactions between flavor compounds and food ingredients and their influence on flavor perception
2. Texture–aroma interactions
3. Aroma release and chewing activity during eating different model cheeses
4. Release and Transport of Flavors In Vivo: Physicochemical, Physiological, and Perceptual Considerations
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