Author: Baeyens F. Hendrickx H. Crombez G. Hermans D.
Publisher: Academic Press
ISSN: 0195-6663
Source: Appetite (APPET), Vol.31, Iss.2, 1998-10, pp. : 185-204
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Flavor release from salad dressing varying in fat and garlic flavor
By Guinard J.-X. Wee C. McSunas A. Fritter D.
Food Quality and Preference, Vol. 13, Iss. 3, 2002-04 ,pp. :
Aging is Neither a Failure nor an Achievement of Natural Selection
Current Aging Science, Vol. 8, Iss. 1, 2015-03 ,pp. :
Formation and occurrence of flavor components in Noble muscadine wine
By Lamikanra O. Grimm C.C. Inyang I.D.
Food Chemistry, Vol. 56, Iss. 4, 1996-08 ,pp. :
Analysing the contribution of orally perceived attributes to the flavor of wine
Food Quality and Preference, Vol. 13, Iss. 5, 2002-07 ,pp. :