Hasil Pencarian - Anne-Claire Péron

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  1. 1
    Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

    Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts oleh Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, Sophie Landaud

    Diterbitkan 2020-03-01
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  2. 2
    Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

    Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements oleh Pauline Claus, Thomas Cattenoz, Sophie Landaud, Stéphane Chaillou, Anne-Claire Peron, Gwendoline Coeuret, Sami Slimani, Thierry Livache, Yann Demarigny, Daniel Picque

    Diterbitkan 2022-06-01
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