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Aroma release under oral conditions
Jacques P. Roozen
, Saskia van Ruth
School of Food and Nutritional Sciences
Wageningen University & Research
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Medicine and Dentistry
Mouth
100%
Aroma
100%
Oral
100%
In Vitro
50%
Masticatory Force
50%
Proton-Transfer-Reaction Mass Spectrometry
50%
Salivation
50%
Aroma Compound
50%