Evaluation of aroma profile differences betweensué,...

Flavour 2015 / 12 Vol. 4; Iss. 1

Evaluation of aroma profile differences betweensué, sautéed, and pan-fried onions using an innovative olfactometric approach

Villière, Angélique, Le Roy, Sarah, Fillonneau, Catherine, Guillet, Fabrice, Falquerho, Hugues, Boussely, Sabine, Prost, Carole
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Volume:
4
Language:
english
Journal:
Flavour
DOI:
10.1186/s13411-015-0034-0
Date:
December, 2015
File:
PDF, 1.21 MB
english, 2015
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