Work

Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma

Year: 2011

Type: conference-paper

Source: HAL

Authors: Thomsen, Maiken, Mercier, Frederic, Tournayre, Pascal, Berdagué, Jean-Louis, Thomas-Danguin, Thierry, Guichard, Elisabeth

Institutions: Centre des Sciences du Goût et de l'Alimentation, Qualité des Produits Animaux

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W4206885485

FWCI:

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