Combined effect of cheese characteristics and food oral processing on in vivo aroma release
type: Distribution
access URL: https://hal.science/hal-00849675
format: HTML
issued: 2026-05-10T04:20:16.938355
modified: 2026-05-10T04:20:16.919162

test_moissonnage_selune
type: Agent

Combined effect of cheese characteristics and food oral processing on in vivo aroma release
type: Dataset
contact point: Organization
  fn: CCSD
keyword: in-vivo-aroma-release
keyword: journal-articles
keyword: infoeu-reposemanticsarticle
keyword: model-cheese
keyword: firmness
keyword: mouth-processing
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: fat
landing page: 0882-5734
description: Article published in Flavour and Fragrance Journal as part II of special issue: 13th Weurman Flavour Research Symposium, Zaragoza, Spain, 27th-30th September 2011, edited by Vicente Ferreira (University of Zaragoza). WOS: 000310262100004
issued: 2026-05-10T04:20:16.936192
language: en
modified: 2026-05-10T04:20:16.936196