6533b851fe1ef96bd12a9ecf

RESEARCH PRODUCT

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

Elisabeth GuichardRachel SchoumackerSébastien RomagnyHélène LabouréChristophe MartinEric NeyraudJean-luc Le Quéré

subject

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionaroma releasefatperception[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSoral physiology

description

International audience

https://hal.inrae.fr/hal-02735591