Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality - Archive ouverte HAL Accéder directement au contenu
Chapitre D'ouvrage Année : 2015

Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality

Résumé

absent

Mots clés

Fichier non déposé

Dates et versions

hal-01182868 , version 1 (04-08-2015)

Identifiants

  • HAL Id : hal-01182868 , version 1
  • PRODINRA : 319168

Citer

Elisabeth Guichard, Laurianne Paravisini, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, et al.. Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality. Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5. ⟨hal-01182868⟩
77 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More