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Conference papers
How flavor retention reflects the emulsifying properties of acacia gums
Géraldine Savary
1
Nicolas Hucher
1
Estelle Bernadi
1
Isabelle Jaouen
2
Catherine Malhiac
1
Michel Grisel
1
Géraldine Savary 1
Author IdHAL : geraldine-savary ORCID : https://orcid.org/0000-0001-9752-6727
Nicolas Hucher 1
Author IdHAL : nicolas-hucher ORCID : https://orcid.org/0000-0001-6184-8660
Estelle Bernadi 1
Author
Isabelle Jaouen 2
Author
Catherine Malhiac 1
Author IdHAL : catherine-malhiac ORCID : https://orcid.org/0000-0002-2985-3336
Michel Grisel 1
Author IdHAL : michel-grisel ORCID : https://orcid.org/0000-0003-0480-8747
1
URCOM - Unité de Recherche en Chimie Organique et Macromoléculaire (25 rue Philippe Lebon
- BP 1123
- 76063 Le Havre Cedex - France)
- ULH - Université Le Havre Normandie : EA3221 (25 rue Philippe Lebon - BP 1123 - 76063 Le Havre Cedex France - France)
- NU - Normandie Université (Esplanade de la Paix - CS 14032 - 14032 Caen Cedex 5 - France)
2
Alland & Robert (France)
Document type :
Conference papers
Complete list of metadata
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
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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Citation
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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