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Journal Articles Food Hydrocolloids Year : 2014

Study of interactions between aroma compounds and acacia gum using headspace measurements

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hal-02310878 , version 1 (10-10-2019)

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Géraldine Savary, Nicolas Hucher, Odile Petibon, Michel Grisel. Study of interactions between aroma compounds and acacia gum using headspace measurements. Food Hydrocolloids, 2014, 37, pp.1-6. ⟨10.1016/j.foodhyd.2013.10.026⟩. ⟨hal-02310878⟩
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