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Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release.

作者信息

Paravisini Laurianne, Moretton Cedric, Gouttefangeas Cecile, Nigay Henri, Dacremont Catherine, Guichard Elisabeth

机构信息

Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; Nigay SA, Z.I. de la Gare, La Féculerie, B.P. 2, F-42110 Feurs, France.

Nigay SA, Z.I. de la Gare, La Féculerie, B.P. 2, F-42110 Feurs, France.

出版信息

Food Res Int. 2017 Oct;100(Pt 1):209-215. doi: 10.1016/j.foodres.2017.07.003. Epub 2017 Jul 4.

DOI:10.1016/j.foodres.2017.07.003
PMID:28873680
Abstract
摘要

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