# Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

> Research article (Food Chemistry, 2017) · cited 38× · AI/ML

**Wikidata**: [openalex:W2724641151](https://www.wikidata.org/wiki/openalex:W2724641151)  
**Source**: https://4ort.xyz/entity/impact-of-fruit-texture-on-the-release-and-perception-of-aroma-compounds-during-in-vivo-consumption-using-fresh-and-proc