Cite
HARVARD Citation
Bonneau, A. et al. (2018). Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food chemistry. pp. 806-815. [Online].
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Bonneau, A. et al. (2018). Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food chemistry. pp. 806-815. [Online].