Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)
| dc.contributor.author | Barba González-Albo, Carmen | |
| dc.contributor.author | Beno, Noelle | |
| dc.contributor.author | Guichard, Elisabeth | |
| dc.contributor.author | Thomas-Gaudin, Thierry | |
| dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
| dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
| dc.date.accessioned | 2024-01-12T12:27:47Z | |
| dc.date.available | 2024-01-12T12:27:47Z | |
| dc.date.issued | 2018 | |
| dc.date.updated | 2024-01-12T12:24:00Z | |
| dc.description | Alojado según Res. CNEAI 5/12/23 (ANECA) | es_ES |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Barba, C., Beno, N., Guichard, E., & Thomas-Danguin, T. (2018). Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (Gc/o-at). Food Chemistry, 257, 172-181. https://doi.org/10.1016/j.foodchem.2018.02.152 | en |
| dc.identifier.doi | 10.1016/j.foodchem.2018.02.152 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/47014 | |
| dc.language.iso | eng | en |
| dc.publisher | Elsevier | en |
| dc.relation.ispartof | Food Chemistry 257 (2018) 172-181 | en |
| dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2018.02.152 | |
| dc.rights | Alojado según Res. CNEAI 5/12/23 (ANECA) | es_ES |
| dc.rights.accessRights | info:eu-repo/semantics/closedAccess | |
| dc.title | Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT) | en |
| dc.type | info:eu-repo/semantics/article | |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | 5c628f43-9482-4e1b-9413-6adb8a20c29d | |
| relation.isAuthorOfPublication.latestForDiscovery | 5c628f43-9482-4e1b-9413-6adb8a20c29d |