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1 Ergebnisse
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Impact of the fruit matrix texture on the release and perce..:
Bonneau, Adeline
NNT: 2016MONTT117. , 2016
Link:
https://theses.hal.science/tel-01726952
RT Journal T1
Impact of the fruit matrix texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits ; Étude de l'impact de la matrice d'un fruit sur la libération et la perception des composés d'arôme en condition in vivo : application à la mangue fraîche ou transformée
UL https://suche.suub.uni-bremen.de/peid=base-ftunivavignon:oai:HAL:tel-01726952v1&Exemplar=1&LAN=DE A1 Bonneau, Adeline PB HAL CCSD YR 2016 K1 Fruit Texture K1 Aroma compounds K1 In vivo release K1 Flavour perception K1 RATD (Retronasal Aroma-Trapping Device) K1 Sensory analysis K1 Texture des fruits K1 Composés d'arôme K1 Libération in vivo K1 Perception aromatique K1 Analyse sensorielle K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering JF NNT: 2016MONTT117 LK http://dx.doi.org/https://theses.hal.science/tel-01726952 DO https://theses.hal.science/tel-01726952 SF ELIB - SuUB Bremen
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