Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release
| Affiliation auteurs | !!!! Error affiliation !!!! |
| Titre | Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release |
| Type de publication | Journal Article |
| Year of Publication | 2017 |
| Auteurs | Paravisini L, Moretton C, Gouttefangeas C, Nigay H, Dacremont C, Guichard E |
| Journal | FOOD RESEARCH INTERNATIONAL |
| Volume | 100 |
| Pagination | 209-215 |
| Date Published | OCT |
| Type of Article | Article |
| ISSN | 0963-9969 |
| DOI | 10.1016/j.foodres.2017.07.003 |