René Lavigne

1 ta ish

National Research Institute for Agriculture, Food and Environment

1. Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

   M. Loudiyi, Romdhane Karoui, Douglas N. Rutledge +3

   Maqola20173 iqtibos

   ABIABI:AkademIndex/2026.other.355551