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Flavour release from poly saccharide gels : different approaches for the determination of kinetic parameters

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https://hal.inrae.fr/hal-02681059
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 10:57:45 PM
Last modification on : Tuesday, September 7, 2021 - 3:34:22 PM

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  • HAL Id : hal-02681059, version 1
  • PRODINRA : 77619

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Alexandre Juteau, Nathalie Cayot, Claire Chabanet, J.L. Doublier, E. Guichard. Flavour release from poly saccharide gels : different approaches for the determination of kinetic parameters. Trends in Food Science and Technology, Elsevier, 2004, 15, pp.394-402. ⟨hal-02681059⟩

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