%0 Book Section %T The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles %+ Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) %+ AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement %A Poette, Julie %A Lubbers, Samuel %A Maison, B. %A Andrito, I. %A Pernin, Karine %A Guichard, Elisabeth %A Cavellec, A. %A Feron, Gilles %Z ISBN-10: 3-938896-38-9 ISBN-13: 978-3-938896-38-9 %B Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium %E Hofmann %E T. ; Meyerhof %E W. ; Schieberle %E P. %I Deutsche Forschungsanstalt für Lebensmittelchemie %P 386-389 %8 2010 %D 2010 %Z Life Sciences [q-bio]/Food and NutritionBook sections %G English %L hal-00719384 %U https://u-bourgogne.hal.science/hal-00719384 %~ UNIV-BOURGOGNE %~ CNRS %~ INRA %~ AGREENIUM %~ INRAE %~ INSTITUT-AGRO