Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2002
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hal-02676215 , version 1 (31-05-2020)

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  • HAL Id : hal-02676215 , version 1
  • PRODINRA : 64192

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Gaëlle Arvisenet, Patricia Le Bail, Andrée Voilley, Nathalie Cayot. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices. Journal of Agricultural and Food Chemistry, 2002, 50, pp.7088-7093. ⟨hal-02676215⟩
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