6533b861fe1ef96bd12c4abb

RESEARCH PRODUCT

Impact of associations of microorganims on the sensory properties of fermented foods

Henry-eric SpinnlerP. MolimardIsabelle LesschaeveL. VassalSylvie Issanchou

subject

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]DIVERSIFICATIONComputingMilieux_MISCELLANEOUS

description

National audience

https://hal.inrae.fr/hal-02778267