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2005•International Dairy JournalRequires access

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Laurent Lethuaut, Chantal Brossard, Anne Meynier, Florence Rousseau, Geneviève Llamas, Benoı̂t Bousseau, Claude Génot

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Key concepts: Sweetness, Aroma, Food science, Chemistry, Sucrose, Quantitative Descriptive Analysis, Aroma compound, Flavour

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