Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception by Coline Caille, Mariem Boukraâ, Cécile Rannou, Angélique Villière, Clément Catanéo, Laurent Lethuaut, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost

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