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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
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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 : Tuesday, March 17, 2020 - 3:14:43 AM

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  • HAL Id : hal-00729442, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO | INRAE

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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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