Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2011

Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma

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hal-02748647 , version 1 (03-06-2020)

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  • HAL Id : hal-02748647 , version 1
  • PRODINRA : 305496

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Maiken Thomsen, Frederic Mercier, Pascal Tournayre, Jean-Louis Berdagué, Thierry Thomas-Danguin, et al.. Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma. 7. NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products, Sep 2011, Papendal, New Zealand. 1 p., 2011, 7èmes NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products. ⟨hal-02748647⟩
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