This article is published in Flavour and Fragrance Journal as Part II of Special Issue: 13th Weurman Flavour Research Symposium, Zaragoza, Spain, 27th–30th September 2011, edited by Vicente Ferreira (University of Zaragoza).
Special Issue Paper
Combined effect of cheese characteristics and food oral processing on in vivo aroma release†
Article first published online: 4 AUG 2012
Copyright © 2012 John Wiley & Sons, Ltd.
Flavour and Fragrance Journal
Special Issue: Special Issue Part II 13th Weurman Flavour Research Symposium Zaragoza, Spain, 27th – 30th September 2011
Volume 27, Issue 6, pages 414–423, November 2012
How to Cite
Repoux, M., Labouré, H., Courcoux, P., Andriot, I., Sémon, É., Yven, C., Feron, G. and Guichard, E. (2012), Combined effect of cheese characteristics and food oral processing on in vivo aroma release. Flavour Fragr. J., 27: 414–423. doi: 10.1002/ffj.3110
- Issue published online: 16 OCT 2012
- Article first published online: 4 AUG 2012
- Manuscript Revised: 3 JUN 2012
- Manuscript Accepted: 3 JUN 2012
- Manuscript Received: 3 JAN 2012
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