Author:
Langourieux Sylvie,Crouzet Jean
Cited by
44 articles.
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1. Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine;Foods;2024-08-22
2. Use of Hydrocolloids to Modify Food Taste and Odor;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30
3. Probiotic Enzymes in Biodegradation and Value-Added Products;Enzymes for Pollutant Degradation;2022
4. Characterization of edible film from dangke whey/pectin, beeswax, and butter aroma;PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations;2019
5. Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective;Journal of Agricultural and Food Chemistry;2018-09-06