6533b831fe1ef96bd129962c

RESEARCH PRODUCT

Interactions texture-flaveur dans le cas de trois legumes cuits : choux-fleurs, carottes, petits-pois

F. SauvageotSylvie Issanchou

subject

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

description

National audience

https://hal.inrae.fr/hal-02727041