Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060557 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060557
2 UBIA - Institut National de la Recherche Agronomique, rue de la Géraudière, BP 71627, 44316 Nantes Cedex, France
n.cayot@enesad.fr
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060557
Influence of the composition and the structure of fruit preparations on the aroma release and diffusion
N. Cayot1, G. Savary1, E. Guichard1, and J.-L. Doublier2 1 INRA - ENESAD Joint Research Unit : Flavor, Vision & Consumer Behaviour, 17 rue Sully - BP 86510, 21065 Dijon, France2 UBIA - Institut National de la Recherche Agronomique, rue de la Géraudière, BP 71627, 44316 Nantes Cedex, France
n.cayot@enesad.fr
First page of the article
