Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
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- 5 August 2008
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 228 (2), 265-273
- https://doi.org/10.1007/s00217-008-0931-x
Abstract
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