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Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds

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https://hal-normandie-univ.archives-ouvertes.fr/hal-02310805
Contributor : Nicolas Hucher Connect in order to contact the contributor
Submitted on : Thursday, October 10, 2019 - 2:39:23 PM
Last modification on : Friday, April 1, 2022 - 1:44:02 PM

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Géraldine Savary, Nicolas Hucher, Estelle Bernadi, Michel Grisel, Catherine Malhiac. Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds. Food Hydrocolloids, Elsevier, 2010, 24 (2-3), pp.178-183. ⟨10.1016/j.foodhyd.2009.09.003⟩. ⟨hal-02310805⟩

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