Optimising aroma quality in curry sauce products using in vivo aroma release measurements.

Hatakeyama J, Davidson JM, Kant A, Koizumi T, Hayakawa F, Taylor AJ. Optimising aroma quality in curry sauce products using in vivo aroma release measurements. Food Chem. 2014 Aug 15; 157:229-39.

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subject areas

Curcuma
Humans
Models, Biological
Smell
Spices

authors with profiles

Andrew Taylor, Ph.D.

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