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The role of aromatic similarity in food and beverage pairing

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-01806725
Contributor : Catherine Billard <>
Submitted on : Monday, June 4, 2018 - 9:48:42 AM
Last modification on : Tuesday, March 17, 2020 - 3:40:57 AM

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  • HAL Id : hal-01806725, version 1

Citation

A. Eschevins, Agnes Giboreau, Thomas Allard, Catherine Dacremont. The role of aromatic similarity in food and beverage pairing. Food Quality and Preference, Elsevier, 2018. ⟨hal-01806725⟩

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