Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology
- Resource Type
- Authors
- Guichard, Elisabeth; Repoux, Marie; Semon, Etienne; Labouré, Hélène; Yven, Claude; Feron, Gilles
- Source
- Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium
9. Wartburg Symposium on Flavor Chemistry and Biology
Hofmann, Thomas ; Meyerhof, Wolfgang ; Schieberle, Peter. 9. Wartburg Symposium on Flavor Chemistry and Biology, Apr 2010, Eisenach, Germany. Deutsche Forschungsanstalt für Lebensmittelchemie (Allemagne), pp.179-184, 2010
9. Wartburg symposium on flavour chemistry and biology
9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. pp.179-184
9. Wartburg Symposium on Flavor Chemistry and Biology, Apr 2010, Eisenach, Germany. pp.179-184
- Subject
- [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
- Language
- English
ISBN-10: 3-938896-38-9 ISBN-13: 978-3-938896-38-9; International audience