Skip to Main content Skip to Navigation
Journal articles

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

Keywords : Flavour
Document type :
Journal articles
Complete list of metadata

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01685455
Contributor : Csga - Université de Bourgogne Connect in order to contact the contributor
Submitted on : Tuesday, January 16, 2018 - 2:04:11 PM
Last modification on : Friday, July 24, 2020 - 3:30:02 PM

Identifiers

Citation

Laurianne Paravisini, Cédric Moretton, Cécile Gouttefangeas, Henri Nigay, Catherine Dacremont, et al.. Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Research International, Elsevier, 2017, 100 (Part 1), pp.209 - 215. ⟨10.1016/j.foodres.2017.07.003⟩. ⟨hal-01685455⟩

Share

Metrics

Record views

193