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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 <>
Submitted on : Thursday, October 10, 2019 - 2:39:23 PM
Last modification on : Tuesday, April 28, 2020 - 1:24:02 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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