Release and perception of Ethyl butanoate during and after consumption of flavored whey protein gels – relation between textural and physiological parameters.

Mestres M, Kieffer R, Büttner A (2006)

Publication Type: Journal article

Publication year: 2006

Journal

Journal of Agricultural and Food Chemistry American Chemical Society

DOI: 10.1021/jf0517501

Authors with CRIS profile

Andrea Büttner Lehrstuhl für Aroma- und Geruchsforschung

Involved external institutions

Universitat Rovira i Virgili (URV) ES Spain (ES) Deutsche Forschungsanstalt für Lebensmittelchemie DE Germany (DE)

How to cite

APA:

Mestres, M., Kieffer, R., & Büttner, A. (2006). Release and perception of Ethyl butanoate during and after consumption of flavored whey protein gels – relation between textural and physiological parameters. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0517501

MLA:

Mestres, Montse, Rolf Kieffer, and Andrea Büttner. "Release and perception of Ethyl butanoate during and after consumption of flavored whey protein gels – relation between textural and physiological parameters." Journal of Agricultural and Food Chemistry (2006).

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