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Poster communications

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

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Poster communications
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https://hal.inrae.fr/hal-02735591
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Tuesday, June 2, 2020 - 4:15:03 PM
Last modification on : Wednesday, August 4, 2021 - 3:35:52 AM

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  • HAL Id : hal-02735591, version 1
  • PRODINRA : 424689

Citation

Elisabeth Guichard, Rachel Schoumacker, Sébastien Romagny, Hélène Labouré, Christophe Martin, et al.. Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters. 15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 2017. ⟨hal-02735591⟩

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