The dynamics of aroma compound transfer properties in...

Food Research International 2011 Vol. 44; Iss. 10

The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

M. Doyennette, I. Déléris, A. Saint-Eve, A. Gasiglia, I. Souchon, I.C. Trelea
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.foodres.2011.07.034
File:
PDF, 661 KB
english, 2011
Conversion to is in progress
Conversion to is failed