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APA Citation
Jourdren, S., Saint-Eve, A., Pollet, B., Panouillé, M., Lejeune, P., Guichard, E., Déléris, I., & Souchon, I. (2017). gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures. Food research international, 92, 119–127. http://access.bl.uk/ark:/81055/vdc_100041272950.0x000002