Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Published 2018 View Full Article

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Title
Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
Authors
Keywords
Flavor, Cross-modal interactions, PTR-MS, Sensory analysis, In vivo, aroma release, Aroma enhancement by taste
Journal
FOOD QUALITY AND PREFERENCE
Volume 71, Issue -, Pages 172-180
Publisher
Elsevier BV
Online
2018-07-03
DOI
10.1016/j.foodqual.2018.07.001

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