المؤلفون: Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger

مصطلحات موضوعية: Biophysics, Biochemistry, Neuroscience, Science Policy, Mental Health, Space Science, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, viscosity strawberry jams, varying sugar content, sponge cake paired, characterized using proton, carrier addition increases, perception without affecting, jams significantly (<, increased aroma release, earlier aroma release, diminishing aroma perception, citrus aroma perception, aroma release (<, slow chewing protocols, chewing rate affects, reach maximum intensity, aroma release, chewing rate, significantly impact, nose release, maximum intensity, vivo <, study investigated

Relation: https://figshare.com/articles/journal_contribution/Influence_of_Chewing_Rate_and_Food_Composition_on_i_in_Vivo_i_Aroma_Release_and_Perception_of_Composite_Foods/25404072

الاتاحة: https://doi.org/10.1021/acs.jafc.3c09346.s001