Breme K., Guggenbühl B.
Aroma profile of a red berries yoghurt drink by HS-SPME-GC-MS-O and influence of matrix texture on volatile aroma compound release of flavoured dairy products.
In: 13th Weurman Flavour Research Symposium. 27-30 September, Hrsg. University of Seville, Zaragoza (ES). 2011.
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