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Book Sections Year : 1995

Interactions between polysaccharides and aroma compounds

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hal-02848489 , version 1 (07-06-2020)

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  • HAL Id : hal-02848489 , version 1
  • PRODINRA : 113449

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S. Langourieux, J. Crouzet. Interactions between polysaccharides and aroma compounds. Food flavors: generation, analysis and process influence, Elsevier, 1995. ⟨hal-02848489⟩

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