论文信息 - Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. - 字舞流文

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.

E. Guichard | M. Lebrun | R. Boulanger | Z. Gunata | J. Valette | Adeline Bonneau | I. Maraval