6533b7defe1ef96bd127643b
RESEARCH PRODUCT
Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach
Géraldine SavaryEtienne SemonCéline LafargeJean Louis DoublierNathalie Cayotsubject
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringAPCI-MS APPROACH[SDV.IDA]Life Sciences [q-bio]/Food engineeringAROMA COMPOUNDS[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUSPOLYSACCHARIDE-BASED FOOD GELSdescription
International audience
year | journal | country | edition | language |
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2006-06-18 |