-
Relationships between flavour and chemical composition of Abondance cheese de...
International audience -
Contribution of starter lactococci and adjunct lactobacilli to proteolysis, v...
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 -
Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacte...
The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt.... -
Measurements of vaolatile liquid evaporation rates in work environments
National audience
