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Structural factors which control flavour release from gum arabic

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Chemical Sciences Analytical chemistry Chemical Sciences Polymers Chemical Sciences Material chemistry Chemical Sciences Chemical Sciences Other

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https://hal-normandie-univ.archives-ouvertes.fr/hal-02567222

Submitted on : Thursday, May 7, 2020-5:08:55 PM

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hal-02567222 , version 1 (07-05-2020)

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  • HAL Id : hal-02567222 , version 1

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Nicolas Hucher, Michel Grisel, Estelle Bernadi, Catherine Malhiac, Géraldine Savary. Structural factors which control flavour release from gum arabic. The World Conference on New developments in Acacia gum research and products, Sep 2010, Wrexham, United Kingdom. ⟨hal-02567222⟩

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