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 proceedingConference paperAcademic

Original languageEnglish
Title of host publicationFood matrices: structural organisation and impact on flavour release and perception
Place of PublicationBrussels
PublisherCOST, European Community
Pages44-49
Number of pages6
ISBN (Print)9789289800242
Publication statusPublished - 2006
EventMeeting Valencia, Spain - Dijon France -
Duration: 15 Apr 200516 Apr 2005

Conference

ConferenceMeeting Valencia, Spain - Dijon France
Period15/04/0516/04/05

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