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 flavored dairy products: Chapter 18.
Dans: Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. Elsevier, Ed. V. Ferreira, & R. Lopez, Amsterdam. 2014, 101-106.
Lien: Flavour Science
ID publication (Code web): 33366 Envoyer par e-mail
