Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing - Archive ouverte HAL Accéder directement au contenu
Chapitre D'ouvrage Année : 2014
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hal-01182869 , version 1 (04-08-2015)

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  • HAL Id : hal-01182869 , version 1
  • PRODINRA : 319166

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Elisabeth Guichard, Lauriane Boisard, Isabelle Andriot, Chantal Septier, Etienne Semon, et al.. Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing. Current Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2. ⟨hal-01182869⟩
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