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Communication Dans Un Congrès Année : 2016

Thermo-desorption (TD-GC-MS) as a tool for following the kinetics of release of volatile compounds during baking: study on a model food imitative a sponge cake

Nicolas Descharles
  • Fonction : Auteur
  • PersonId : 1203765
Camille Michon
Barbara Rega
Catherine Bonazzi

Résumé

Thermo-desorption (TD-GC-MS) as a tool for following the kinetics of release of volatile compounds during baking: study on a model food imitative a sponge cake. 1. Food Chemistry Conference
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Dates et versions

hal-01646884 , version 1 (23-11-2017)

Identifiants

  • HAL Id : hal-01646884 , version 1
  • PRODINRA : 409124

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Josselin Bousquières, Nicolas Descharles, Camille Michon, Barbara Rega, Catherine Bonazzi. Thermo-desorption (TD-GC-MS) as a tool for following the kinetics of release of volatile compounds during baking: study on a model food imitative a sponge cake. 1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands. ⟨hal-01646884⟩
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