Journal Articles
Food Hydrocolloids
Year : 2010
Nicolas Hucher : Connect in order to contact the contributor
https://hal-normandie-univ.archives-ouvertes.fr/hal-02310805
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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- HAL Id : hal-02310805 , version 1
- DOI : 10.1016/j.foodhyd.2009.09.003
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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, 2010, 24 (2-3), pp.178-183. ⟨10.1016/j.foodhyd.2009.09.003⟩. ⟨hal-02310805⟩
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