Release and transport of flavors in vivo: Physicochemical, physiological, and perceptual considerations

Comprehensive Reviews in Food Science and Food Safety

Volumn 1, Issue 2, 2002, Pages 45-57

  Taylor, A J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038472806     PISSN: 15414337     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2002.tb00006.x     Document Type: Article

References (125)

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