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Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrice...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6462901/ https://ncbi.nlm.nih.gov/pubmed/30901890 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8030106 |
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