Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread

出版年份 2019 全文链接

标题

Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 298, Issue -, Pages 125003

出版商

Elsevier BV

发表日期

2019-06-12

DOI

10.1016/j.foodchem.2019.125003

向作者/读者发起求助以获取更多资源

Protocol

Reagent

Reprint

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

© Peeref 2019-2024. All rights reserved.