6533b81ffe1ef96bd1278327
RESEARCH PRODUCT
Changes in salt or fat contents of model cheese modify in vivo aroma release and eating
Lauriane BoisardCarole TournierEtienne SemonElodie NoirotElisabeth GuichardChristian Sallessubject
[SDE] Environmental Sciences[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV]Life Sciences [q-bio]microstructure[SDV.IDA] Life Sciences [q-bio]/Food engineering[SDV] Life Sciences [q-bio]aroma releasecomposition[SDV.IDA]Life Sciences [q-bio]/Food engineering[SDE]Environmental Sciences[SDV.BV]Life Sciences [q-bio]/Vegetal Biology[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineeringmodel cheese[SDV.BV] Life Sciences [q-bio]/Vegetal BiologychewingswallowingComputingMilieux_MISCELLANEOUSdescription
National audience
year | journal | country | edition | language |
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2012-07-01 |