Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Published 2019 View Full Article

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Title
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis
Authors
Keywords
White bread, Oral processing, Aroma compounds, Gas chromatography-ion mobility spectrometry, Temporal dominance of sensations
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-05-18
DOI
10.1016/j.foodres.2019.05.016

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