Influence of cheese composition on the aroma content, release and perception - Archive ouverte HAL Access content directly
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Influence of cheese composition on the aroma content, release and perception

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Life Sciences [q-bio] Food and Nutrition Life Sciences [q-bio] Biochemistry, Molecular Biology

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https://hal.inrae.fr/hal-03828825

Submitted on : Tuesday, October 25, 2022-2:20:25 PM

Last modification on : Monday, November 28, 2022-12:00:07 PM

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hal-03828825 , version 1 (25-10-2022)

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  • HAL Id : hal-03828825 , version 1

Cite

Isabelle Andriot, Chantal Septier, Caroline Peltier, Pascal Barbet, Romain Palme, et al.. Influence of cheese composition on the aroma content, release and perception. Congrès Analytics Nantes 2022, Sep 2022, Nantes, France. . ⟨hal-03828825⟩

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