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Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Pu, Dandan et al.

Food research international. Volume 123: (2019, September); pp 612-622 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Pu, Dandan et al.

Food research international. Volume 123 (2019); pp 612-622 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

Online access

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Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

Zhang, Ning et al.

Food research international. Volume 121: (2019, July); pp 296-306 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Article
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Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

Zhang, Ning et al.

Food research international. Volume 121 (2019); pp 296-306 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

Online access

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