-
Relationships between flavour and chemical composition of Abondance cheese de...
International audience -
Contribution of starter lactococci and adjunct lactobacilli to proteolysis, v...
International audience -
Biochemical pathways for the production of flavour compounds in cheeses durin...
International audience -
Components detected by headspace-solid phase microextraction in artisanal fre...
International audience -
Biochemical characteristics of fermented milk produced by mixed-cultures of l...
International audience -
Comparison of dynamic headspace methods used for the analysis of the volatile...
International audience -
Propionibacterium freudenreichii strains quantitatively affect production of ...
International audience -
Measurements of vaolatile liquid evaporation rates in work environments
National audience
