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Investigating semi-hard cheese aroma: relationship between sensory profiles and gas chromatography-olfactometry data

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https://hal.inrae.fr/hal-02646623
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Submitted on : Friday, May 29, 2020 - 5:13:02 AM
Last modification on : Friday, December 3, 2021 - 1:00:02 PM

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Maiken Thomsen, Christophe Martin, Frederic Mercier, Pascal Tournayre, Jean-Louis Berdagué, et al.. Investigating semi-hard cheese aroma: relationship between sensory profiles and gas chromatography-olfactometry data. International Dairy Journal, Elsevier, 2012, 26 (1), pp.41-49. ⟨10.1016/j.idairyj.2012.04.009⟩. ⟨hal-02646623⟩

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