Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 1. Flavour release in the mouth and in three mouth model systems

✍ Scribed by Saskia M. Van Ruth; Jacques P. Roozen; Jan L. Cozijnsen

• Book ID: 103711299
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 944 KB
• Volume: 53
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(95)95780-a