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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt

Enkelejda Paçi Kora1, Isabelle Souchon, Eric Latrille

  • 1Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, Institut National Agronomique Paris-Grignon-Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France.

Journal of Agricultural and Food Chemistry
|May 13, 2004
PubMed

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