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Molecular mechanisms behind the phenomenon of food aroma persistence

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https://hal.inrae.fr/hal-03192222
Contributor : Francis Canon <>
Submitted on : Wednesday, April 7, 2021 - 7:04:47 PM
Last modification on : Thursday, April 8, 2021 - 3:39:33 AM

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  • HAL Id : hal-03192222, version 1

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Carolina Muñoz González, Gilles Feron, Francis Canon. Molecular mechanisms behind the phenomenon of food aroma persistence. 261st American Chemical Society National Meeting, Apr 2021, San Antonio, United States. ⟨hal-03192222⟩

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