In nose measurements of diacetyl and ethyl butyrate during consumption of dairy desserts varying in carrageenan content

C. Tournier, E. Aprea, E. Guichard, S.M. van Ruth

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Food matrices: structural organisation and impact on flavour release and perception
Place of Publication	Brussels
Publisher	COST, European Community
Pages	44-49
Number of pages	6
ISBN (Print)	9789289800242
Publication status	Published - 2006
Event	Meeting Valencia, Spain - Dijon France - Duration: 15 Apr 2005 → 16 Apr 2005

Conference/symposium	Meeting Valencia, Spain - Dijon France
Period	15/04/05 → 16/04/05

Cite this

@inproceedings{0c7101182eab4682a33cc34aecb1d190,

title = "In nose measurements of diacetyl and ethyl butyrate during consumption of dairy desserts varying in carrageenan content",

author = "C. Tournier and E. Aprea and E. Guichard and {van Ruth}, S.M.",

year = "2006",

language = "English",

isbn = "9789289800242",

pages = "44--49",

booktitle = "Food matrices: structural organisation and impact on flavour release and perception",

publisher = "COST, European Community",

note = "Meeting Valencia, Spain - Dijon France ; Conference date: 15-04-2005 Through 16-04-2005",

}

In nose measurements of diacetyl and ethyl butyrate during consumption of dairy desserts varying in carrageenan content. / Tournier, C.; Aprea, E.; Guichard, E. et al.
Food matrices: structural organisation and impact on flavour release and perception. Brussels: COST, European Community, 2006. p. 44-49.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - In nose measurements of diacetyl and ethyl butyrate during consumption of dairy desserts varying in carrageenan content

AU - Tournier, C.

AU - Aprea, E.

AU - Guichard, E.

AU - van Ruth, S.M.

PY - 2006

Y1 - 2006

M3 - Conference paper

SN - 9789289800242

SP - 44

EP - 49

BT - Food matrices: structural organisation and impact on flavour release and perception

PB - COST, European Community

CY - Brussels

T2 - Meeting Valencia, Spain - Dijon France

Y2 - 15 April 2005 through 16 April 2005

ER -