Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems

标题
Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 41, Pages 9093-9102
出版商
American Chemical Society (ACS)
发表日期
2015-10-05
DOI
10.1021/acs.jafc.5b03441

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