In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception
Author:
Affiliation:
1. Unité Mixte de Recherche Flaveur Vision et Comportement du Consommateur, ENESAD-INRA-UB, 17 rue Sully, BP 86510, 21065 Dijon Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0728505
Reference21 articles.
1. Techniques for Measuring Volatile Release In Vivo during Consumption of Food
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4. The Effect of Viscosity on the Perception of Flavour
5. Flavor Perception and Aroma Release from Model Dairy Desserts
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