Isabelle Gierczynski, Hélène Labouré, Etienne E. Semon, Elisabeth E. Guichard. Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study.
Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (8), pp.3066-3073.
⟨10.1021/jf0633793⟩.
⟨hal-02146837⟩