Open AccessTexture-aroma interactions in dairy products: Does in-vivo and in-vitro aroma release explain sensory perception?
Author(s) -
Elisabeth E. Guichard,
Étienne Sémon,
Isabelle Gierczynski,
Carole C. Tournier,
Anne Saint Eve,
Isabelle Souchon,
Claire Sulmont-Rossé,
Hélène Labouré
Publication year - 2008
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - aroma , texture (cosmology) , sensory system , food science , perception , in vivo , chemistry , computer science , microbiology and biotechnology , artificial intelligence , biology , psychology , cognitive psychology , neuroscience , image (mathematics)