Flavour Science

Chapter 48. Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry
Author(s): Laurianne Paravisini,Karine Gourrat-Pernin,Cécile Gouttefangeas,Cédric Moretton,Henri Nigay,Catherine Dacremont,Elisabeth Guichard
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