In Nose Measurements of Diacetyl and Ethyl Butyrate Released from Custard Desserts Varying in Carrageenan Concentration / Tournier, C; Aprea, E; Guichard, E; van Ruth, S. - (2006), pp. 44-49.

In Nose Measurements of Diacetyl and Ethyl Butyrate Released from Custard Desserts Varying in Carrageenan Concentration

Aprea E;
2006-01-01

Food Matrix: Structural Organisation and Impact on Flavour Release and Perception
Belgio
Cost Action 921
92-898-0024-0
Tournier, C; Aprea, E; Guichard, E; van Ruth, S
In Nose Measurements of Diacetyl and Ethyl Butyrate Released from Custard Desserts Varying in Carrageenan Concentration / Tournier, C; Aprea, E; Guichard, E; van Ruth, S. - (2006), pp. 44-49.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11572/253508
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