Change in the aroma quality of a sponge cake during storage in flexible packaging films evalued by D-GC-O - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2006

Change in the aroma quality of a sponge cake during storage in flexible packaging films evalued by D-GC-O

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-03593223

Submitted on : Tuesday, March 1, 2022-5:44:55 PM

Last modification on : Thursday, September 7, 2023-4:08:10 PM

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hal-03593223 , version 1 (01-03-2022)

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  • HAL Id : hal-03593223 , version 1

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Cecile Dury-Brun, Nicole Fournier, Karine Pernin, Elisabeth Guichard, Andrée Voilley. Change in the aroma quality of a sponge cake during storage in flexible packaging films evalued by D-GC-O. 13. World Congress of Food Science and Technology "Food is Life", IUFOST XIIIth Congress, Jul 2006, Nantes, France. 2006, IUFoST 2006. ⟨hal-03593223⟩

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