Application of the FRAP technique to food matrices: migration properties of small solutes in model cheese.

Abstract : Application of the FRAP technique to food matrices: migration properties of small solutes in model cheese
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Submitted on : Friday, September 7, 2012 - 3:41:31 PM
Last modification on : Wednesday, March 21, 2018 - 4:08:07 PM

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  • HAL Id : hal-00729442, version 1

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Juliane Floury, M.N. Madec, S. Aly, S. Jeanson, S. Lortal. Application of the FRAP technique to food matrices: migration properties of small solutes in model cheese.. Biopolymers' 2010: Food Matrices: Construction, destructuring, sensory and nutritional properties, Dec 2010, Le Croisic (FR), France. ⟨hal-00729442⟩

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