Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Poster De Conférence Année : 2012

Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product

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Alimentation et Nutrition

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https://hal.inrae.fr/hal-02807881

Soumis le : samedi 6 juin 2020-04:39:59

Dernière modification le : vendredi 19 avril 2024-03:08:39

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Dates et versions

hal-02807881 , version 1 (06-06-2020)

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  • HAL Id : hal-02807881 , version 1
  • PRODINRA : 173475

Citer

Marion Doyennette, Ioan-Cristian I.-C. Trelea, Isabelle Déléris, Etienne Semon, Hélène Labouré, et al.. Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product. IUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012. ⟨hal-02807881⟩

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