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Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

Solenne Jourdren , Marine Masson , Anne Saint-Eve , Maud Panouille , David Blumenthal , et al.
Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩
Journal articles hal-01841488v1