2. In Vivo Nonvolatile Release during Eating of a Model Cheese: Relationships with Oral Parameters-Reference-Cited by-同舟云学术

2. In Vivo Nonvolatile Release during Eating of a Model Cheese: Relationships with Oral Parameters

Published:2004-01-14 Issue:3 Volume:52 Page:565-571
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pionnier Estelle¹,Chabanet Claire¹,Mioche Laurence¹,Taylor Andrew J.¹,Le Quéré Jean-Luc¹,Salles Christian¹

Affiliation:

1. Institut National de Recherche Agronomique, Unité Mixte ENESAD-INRA de Recherche sur les Arômes, 17 rue Sully, B.P. 86510, 21065 Dijon Cedex, France; Institut National de Recherche Agronomique, Station de Recherche sur la Viande, 63122 Saint Genes Champanelle, France; and Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030545n

Reference13 articles.

1. Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity?Preliminary Study

2. The features of the electronic tongue in comparison with the characteristics of the discrete ion-selective sensors

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