Journal Articles
Food Hydrocolloids
Year : 2014
Nicolas Hucher : Connect in order to contact the contributor
https://hal-normandie-univ.archives-ouvertes.fr/hal-02310878
Submitted on : Thursday, October 10, 2019-3:01:25 PM
Last modification on : Friday, April 1, 2022-1:44:02 PM
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- HAL Id : hal-02310878 , version 1
- DOI : 10.1016/j.foodhyd.2013.10.026
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Géraldine Savary, Nicolas Hucher, Odile Petibon, Michel Grisel. Study of interactions between aroma compounds and acacia gum using headspace measurements. Food Hydrocolloids, 2014, 37, pp.1-6. ⟨10.1016/j.foodhyd.2013.10.026⟩. ⟨hal-02310878⟩
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