Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine
Published in Food Chemistry (167), 281-289. (2015) (2015)
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Published in Food Chemistry (167), 281-289. (2015) (2015)
Publication
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Paravisini, Laurianne, Prot, Aurélie, Gouttefangeas, Cécile, Moretton, Cédric, Nigay, Henri, Dacremont, Catherine
Published in Food Chemistry (167), 281-289. (2015) (2015)
Get more information
Published in Food Chemistry (167), 281-289. (2015) (2015)
Publication