Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa

标题
Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa
作者
关键词
Aroma persistence, Oral mucosa, Mucosal pellicle, TR146/MUC1 cells, Aroma retention, Aroma metabolism, Aroma release, In vitro model
出版物
FOOD CHEMISTRY
Volume 318, Issue -, Pages 126468
出版商
Elsevier BV
发表日期
2020-02-23
DOI
10.1016/j.foodchem.2020.126468

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