BIBLIOGRAPHIC RECORD

The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption

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Recorded authors
Xuhui Huang; Huilin Zhao; Renrong Guo; Fei Du; Xiuping Dong; Lei Qin
Source of metadata
Crossref
Year recorded
2023

Public identifiers and source

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Reference

Xuhui Huang; Huilin Zhao; Renrong Guo; Fei Du; Xiuping Dong; Lei Qin. (2023). The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption. https://doi.org/10.3390/foods12112127

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