Gérard Mazerolles

1 ta ish

Sciences pour L’Œnologie

1. Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

   Asylbek Kulmyrzaev, Éric Dufour, Y. Noël +4

   Maqola20052 iqtibos

   ABIABI:AkademIndex/2026.other.295938