Article ID Journal Published Year Pages File Type
6396736 Food Research International 2014 9 Pages PDF
Abstract
This study shows that the total amount of aroma released in the nasal cavity during food consumption depends not only on the characteristics of the product but also on the oral physiology of the subjects and on their food oral processing.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing
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