Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception
Author:
Affiliation:
1. UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France
2. Lesaffre International, 59700 Marcq-en-Baroeul, France
3. UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, 91300 Massy, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00287
Reference41 articles.
1. Flavour release in the mouth
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