Poids de l’Open access dans la production CNRS
Home
Resources
Graphs
Search
Export
Sign in
Titre
Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures
XX
BSO - Titre
Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures
XX
DOI
DOI
10.1016/j.foodres.2017.01.001
XX
DOAI
DOAI
10.1016/j.foodres.2017.01.001
XX
Identifiant WoS
WOS:000394071900015
XX
Accès ouvert
OA - Non
XX
Source - Accès ouvert
OA - Non
XX
Type d'accès
Non OA
XX
Editeur
Elsevier
XX
Source
FOOD RESEARCH INTERNATIONAL
XX
ISSN
0963-9969
XX
Type de document
Article
XX
Notoriété
4 - Excellente
XX
CNRS
Oui
XX
CNRS - Institut
INSB - Institut des sciences biologiques
XX
uid:/48N9W9Q2
12/10/2021 14:52:36 (latest)
Add field
Share/Export
Powered by
Lodex
9.6.0
