Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva.

S.M. van Ruth, J.P. Roozen, D.F. Nahon, J.L. Cozijnsen, M.A. Posthumus

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	1-6
Journal	Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology
Volume	203
Publication status	Published - 1996

Cite this

@article{467819ed8ce549b49ff651cdab921211,

title = "Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva.",

author = "{van Ruth}, S.M. and J.P. Roozen and D.F. Nahon and J.L. Cozijnsen and M.A. Posthumus",

year = "1996",

language = "English",

volume = "203",

pages = "1--6",

journal = "Zeitschrift f{\"u}r Lebensmittel-Untersuchung und -Forschung. A, Food research and technology",

}

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva.

AU - van Ruth, S.M.

AU - Roozen, J.P.

AU - Nahon, D.F.

AU - Cozijnsen, J.L.

AU - Posthumus, M.A.

PY - 1996

Y1 - 1996

M3 - Article

VL - 203

SP - 1

EP - 6

JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology

JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology

ER -