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Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrice...

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Detalles Bibliográficos
Autores principales:	Tarrega, Amparo, Yven, Claude, Semon, Etienne, Mielle, Patrick, Salles, Christian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462901/ https://www.ncbi.nlm.nih.gov/pubmed/30901890 http://dx.doi.org/10.3390/foods8030106

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