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Authors: CAYOT N TAISANT C VOILLEY A
Citation: N. Cayot et al., RELEASE AND PERCEPTION OF ISOAMYL ACETATE FROM A STARCH-BASED FOOD MATRIX, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3201-3206

Authors: LUBBERS S CAYOT N TAISANT C
Citation: S. Lubbers et al., BLUE CHEESE TASTE INTENSIFICATION IN-PROCESS CHEESE PRODUCTS, Sciences des aliments, 17(4), 1997, pp. 393-402

Authors: FERREIRA B HORY C BARD MH TAISANT C OLSSON A LEFUR Y
Citation: B. Ferreira et al., EFFECTS OF SKIN CONTACT AND SETTLING ON THE LEVEL OF THE C18 2, C18/3FATTY-ACIDS AND C6 COMPOUNDS IN BURGUNDY CHARDONNAY MUSTS AND WINES/, Food quality and preference, 6(1), 1995, pp. 35-41
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