@incollection{guichard:hal-02484064, TITLE = {{Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters}}, AUTHOR = {Guichard, Elisabeth and Schoumacker, Rachel and Romagny, S{\'e}bastien and Labour{\'e}, H{\'e}l{\`e}ne and Martin, Christophe and Neyraud, Eric E. and Le Qu{\'e}r{\'e}, Jean-Luc and Thomas-Danguin, Thierry}, URL = {https://institut-agro-dijon.hal.science/hal-02484064}, BOOKTITLE = {{Flavour Science}}, PUBLISHER = {{Verlag der Technischen Universit{\"a}t}}, YEAR = {2018}, DOI = {10.3217/978-3-85125-593-5}, KEYWORDS = {aroma release ; cheese ; fat perception ; saliva}, PDF = {https://institut-agro-dijon.hal.science/hal-02484064/file/Texte_chapitre.pdf}, HAL_ID = {hal-02484064}, HAL_VERSION = {v1}, }