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How flavor retention reflects the emulsifying properties of acacia gums

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https://hal-normandie-univ.archives-ouvertes.fr/hal-02567250
Contributor : Michel Grisel Connect in order to contact the contributor
Submitted on : Thursday, May 7, 2020 - 5:23:39 PM
Last modification on : Tuesday, October 19, 2021 - 5:34:39 PM

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  • HAL Id : hal-02567250, version 1

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Géraldine Savary, Nicolas Hucher, Estelle Bernadi, Isabelle Jaouen, Catherine Malhiac, et al.. How flavor retention reflects the emulsifying properties of acacia gums. 12th International Weurman Flavour Research Symposium, Jun 2008, Zurich, Switzerland. ⟨hal-02567250⟩

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