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

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.

Juliane Floury ¹ M.N. Madec S. Aly S. Jeanson S. Lortal

1 STLO - Science et Technologie du Lait et de l'Oeuf

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

Document type :

Conference papers

Domain :

Life Sciences [q-bio] / Food engineering / Science des matériaux alimentaires et physico-chimie de l'aliment

Complete list of metadatas

https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729442
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:41:31 PM
Last modification on : Wednesday, March 21, 2018 - 4:08:07 PM

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

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

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