Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2006
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hal-02815565 , version 1 (06-06-2020)

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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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