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Conference Poster Year : 2021

Characterization of key aroma compounds in vegetable proteins foods

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Food and Nutrition Biotechnology
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https://hal.inrae.fr/hal-04167069

Submitted on : Wednesday, August 9, 2023-11:37:18 AM

Last modification on : Thursday, September 7, 2023-4:08:11 PM

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hal-04167069 , version 1 (09-08-2023)

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Karine Gourrat, Marine Voisine, Andreas Redl, Olivier Berdeaux. Characterization of key aroma compounds in vegetable proteins foods. 16. Weurman Flavour Research Symposium, May 2021, Virtual meeting, France. . ⟨hal-04167069⟩

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