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Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
Karina Gonzalez-Estanol*, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
*Corresponding author for this work
Research output: Contribution to journal › Article › Academic › peer-review