Original language | English |
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Pages (from-to) | 15-22 |
Journal | Food Chemistry |
Volume | 53 |
DOIs | |
Publication status | Published - 1995 |
Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 1. Flavour release in the mouth and in three mouth model systems.
S.M. van Ruth, J.P. Roozen, J.L. Cozijnsen
Research output: Contribution to journal › Article › Academic › peer-review
73
Citations
(Scopus)