Tournier, C.; Aprea, E.; Guichard, E.; van Ruth, S. (2004). In nose measurements of diacetyl and ethyl butyrate released from custard desserts varying in carrageenan concentration. In: Cost Action 921: Food matrix: structural organisation and impact on flavour release and perception, Valencia, 14th-15th October 2004: Oral communication. handle: http://hdl.handle.net/10449/16814
In nose measurements of diacetyl and ethyl butyrate released from custard desserts varying in carrageenan concentration
Aprea, Eugenio;
2004-01-01
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