Combined effect of cheese characteristics and food oral processing on in vivo aroma release

Article published in Flavour and Fragrance Journal as part II of special issue: 13th Weurman Flavour Research Symposium, Zaragoza, Spain, 27th-30th September 2011, edited by Vicente Ferreira (University of Zaragoza). WOS: 000310262100004

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Additional Info

Field Value
Source ISSN: 0882-5734
Author Repoux, Marie, Labouré, Hélène, Courcoux, Philippe, Andriot, Isabelle, Sémon, Etienne, Yven, Claude, Feron, Gilles, Guichard, Elisabeth
Maintainer CCSD
Last Updated May 10, 2026, 04:20 (UTC)
Created May 10, 2026, 04:20 (UTC)
Identifier hal-00849675
Language en
contributor Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
creator Repoux, Marie
date 2012-11-10T00:00:00
harvest_object_id 4acb2081-3493-47dd-abee-1ac0ef78210a
harvest_source_id 3374d638-d20b-4672-ba96-a23232d55657
harvest_source_title test moissonnage SELUNE
metadata_modified 2026-05-05T00:00:00
relation info:eu-repo/semantics/altIdentifier/doi/10.1002/ffj.3110
set_spec type:ART