Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

Weel, Koen G. C., Boelrijk, Alexandra E. M., Alting, Arno C., van Mil, Peter J. J. M., Burger, Jack J., Gruppen, Harry, Voragen, Alphons G. J., Smit, Gerrit·2002·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf0202786

Cited by (216)

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