Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

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Title
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 806-815
Publisher
Elsevier BV
Online
2017-07-08
DOI
10.1016/j.foodchem.2017.07.017

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