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Conference papers

Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology

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Conference papers
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https://hal.inrae.fr/hal-02755025
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Submitted on : Wednesday, June 3, 2020 - 9:21:52 PM
Last modification on : Monday, November 29, 2021 - 9:12:02 AM

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  • HAL Id : hal-02755025, version 1
  • PRODINRA : 170370

Citation

Elisabeth Guichard, Marie Repoux, Etienne Semon, Hélène Labouré, Claude Yven, et al.. Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology. 9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. pp.179-184. ⟨hal-02755025⟩

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