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Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release
Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release
2017
Laurianne Paravisini
Cédric Moretton
Cecile Gouttefangeas
Henri Nigay
Catherine Dacremont
Elisabeth Guichard
Keywords:
Aroma
Flavour
Perception
Chemistry
Sensory system
Chromatography
Correction
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