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APA Citation
Goza, J. L., Ziegler, G. R., Wee, J., Hayes, J. E., & Hopfer, H. (2022). salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes. Food research international, 158, . http://access.bl.uk/ark:/81055/vdc_100158622770.0x00002b