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Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Crossref DOI link: https://doi.org/10.1186/s13411-015-0034-0

Published Online: 2015-07-14

Published Print: 2015-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Villière, Angélique

Le Roy, Sarah

Fillonneau, Catherine

Guillet, Fabrice

Falquerho, Hugues

Boussely, Sabine

Prost, Carole
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Article History

Received: 7 January 2015

Accepted: 17 June 2015

First Online: 14 July 2015