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
Villière, Angélique
Le Roy, Sarah
Fillonneau, Catherine
Guillet, Fabrice
Falquerho, Hugues
Boussely, Sabine
Prost, Carole
License valid from 2015-07-14
Article History
Received: 7 January 2015
Accepted: 17 June 2015
First Online: 14 July 2015