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Titre
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
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BSO - Titre
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
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DOI
DOI
10.1039/c6fo01472k
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DOAI
DOAI
10.1039/c6fo01472k
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Identifiant WoS
WOS:000395875400015
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Accès ouvert
OA - Oui
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Source - Accès ouvert
OA - Non
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Type d'accès
Archive
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Editeur
RSC - Royal Society of Chemistry
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Source
FOOD & FUNCTION
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ISSN
2042-6496
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Type de document
Article
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Notoriété
4 - Excellente
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CNRS
Oui
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CNRS - Institut
INSB - Institut des sciences biologiques
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uid:/0DHMB48K
12/10/2021 14:52:37 (latest)
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