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Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach

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https://hal.inrae.fr/hal-02815565
Contributor : Migration Prodinra <>
Submitted on : Saturday, June 6, 2020 - 1:07:37 PM
Last modification on : Thursday, August 5, 2021 - 4:30:02 PM

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  • HAL Id : hal-02815565, version 1
  • PRODINRA : 21877

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Géraldine Savary, Etienne Semon, Céline Lafarge, Jean Louis Doublier, Nathalie Cayot. Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach. International Congress on Bioprocesses in Food Industries (ICBF), Jun 2006, Patras, Greece. 1p. ⟨hal-02815565⟩

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