6533b822fe1ef96bd127ddfc

RESEARCH PRODUCT

Assessment of interactions between hydrocolloids and flavor compounds by sensory, headspace, and binding methodologies

Claude YvenE. GuichardAgnès GiboreauD.d. Roberts

subject

[SDV.IDA]Life Sciences [q-bio]/Food engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02683657