Work

Dynamics of Aroma Release during Cheese Consumption

Year: 2013

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-398549-1.00001-5

Authors: Lauriane Boisard, Etienne Sémon, Laurent Brondel, Claude Yven, Christian Salles, Elisabeth Guichard

Institutions: Centre National de la Recherche Scientifique, Université de Bourgogne, Centre des Sciences du Goût et de l'Alimentation, Agence Nationale de la Recherche

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2736786455

FWCI:

Cites: 4

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Related to: 10