Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

Author: Pionnier E.   Engel E.   Salles C.   Le Quere J.L.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.76, Iss.1, 2002-01, pp. : 13-20

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