6533b7d7fe1ef96bd1268179

RESEARCH PRODUCT

Relating dimensions of perceived complexity to aroma profiles in Burgundy Truffles (Tuber uncinatum)

Sylvie CordelleArnaud ThomasPascal Schlich

subject

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02788540