In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

International Dairy Journal

Volumn 21, Issue 5, 2011, Pages 358-364

  Tarrega, A ^a,b   Yven, C ^a   Semon E ^a   Salles, C ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA COMPOUNDS; AROMA RELEASE; COMBINED EFFECT; FAT CONTENTS; LIPID CONTENT; SALIVARY FLOW; WORK PER CYCLE;

BODY FLUIDS; HARDNESS; MASTICATION; TEXTURES;

MECHANICAL PROPERTIES;

EID: 78651492457     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.12.010     Document Type: Article

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