Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products

Adiansyah Adiansyah; Chantal Septier; Patrick Mielle; Etienne Semon; Thierry Thomas-Danguin; Christian Salles

Retour

Acte de colloque

Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products

Adiansyah Adiansyah, Chantal Septier, Patrick Mielle, Etienne Semon, Thierry Thomas-Danguin et Christian Salles

28. EFFOST conference. Innovations in attractive and sustainable food for health

2014

Résumé

Food and Nutrition

Life Sciences

Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products. 28. EFFOST conference. Innovations in attractive and sustainable food for health

Indicateurs

1 Consultations de la notice

Détails

Titre: Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products
Créateurs - sans rôle: Adiansyah Adiansyah - Centre des Sciences du Goût et de l'Alimentation [Dijon]
Chantal Septier - Centre des Sciences du Goût et de l'Alimentation
Patrick Mielle - Centre des Sciences du Goût et de l'Alimentation [Dijon]
Etienne Semon - Centre des Sciences du Goût et de l'Alimentation
Thierry Thomas-Danguin - Centre des Sciences du Goût et de l'Alimentation [Dijon]
Christian Salles - Centre des Sciences du Goût et de l'Alimentation [Dijon]
Colloque: 28. EFFOST conference. Innovations in attractive and sustainable food for health
Identifiants: 99138799409311
Unité académique: Hydrosciences Montpellier - HSM
Langue: English
Type de ressource: Conference proceeding