6533b7d4fe1ef96bd1262546

RESEARCH PRODUCT

Sensory and physico-chemical approaches to flavour release from salad dressing in relation to the structure

M. CharlesV. RosselinF. SauvageotL. BeckE. Guichard

subject

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02768765