Maqola

Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy

M. LoudiyiUniversité Clermont-Auvergne, VetAgro Sup,63370 Lempdes, France; Université Clermont-Auvergne, VetAgro Sup, INRA, UMR sur le Fromage, UMRF, 15000, Aurillac, FranceAbderrahmane Aït‐KaddourUniversité Clermont-Auvergne, VetAgro Sup,63370 Lempdes, France; Université Clermont-Auvergne, VetAgro Sup, INRA, UMR sur le Fromage, UMRF, 15000, Aurillac, France. Electronic address: [email protected]

2017en

ABI

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Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.foodres.2017.11.002

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