Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva
- 1 January 1996
- journal article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 203 (1), 1-6
- https://doi.org/10.1007/bf01267761
Abstract
No abstract availableKeywords
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