Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

Barba González-Albo, CarmenBeno, NoelleGuichard, ElisabethThomas-Gaudin, Thierry2024-01-122024-01-122018Barba, C., Beno, N., Guichard, E., & Thomas-Danguin, T. (2018). Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (Gc/o-at). Food Chemistry, 257, 172-181. https://doi.org/10.1016/j.foodchem.2018.02.1520308-814610.1016/j.foodchem.2018.02.152https://academica-e.unavarra.es/handle/2454/47014Alojado según Res. CNEAI 5/12/23 (ANECA)application/pdfengAlojado según Res. CNEAI 5/12/23 (ANECA)Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)info:eu-repo/semantics/article2024-01-12info:eu-repo/semantics/closedAccess