Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide
Roudot-Algaron, F, Le Bars, D, Einhorn, J, Adda, J, Gripon, J.C
Published in Journal of food science (01.09.1993)
Published in Journal of food science (01.09.1993)
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Journal Article
Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese Extracts
Salles, Christian, Septier, Chantal, Roudot-Algaron, Florence, Guillot, Alain, Etievant, Patrick X
Published in Journal of agricultural and food chemistry (01.06.1995)
Published in Journal of agricultural and food chemistry (01.06.1995)
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Journal Article
Phosphopeptides from Comte cheese: nature and origin
Roudot-Algaron, F, Le Bars, D, Kerhoas, L, Einhorn, J, Gripon, J.C
Published in Journal of food science (01.05.1994)
Published in Journal of food science (01.05.1994)
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Journal Article
Isolation of γ-Glutamyl Peptides from Comté Cheese
Roudot-Algaron, F., Kerhoas, L., Le Bars, D., Einhorn, J., Gripon, J.C.
Published in Journal of dairy science (01.05.1994)
Published in Journal of dairy science (01.05.1994)
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Le catabolisme des acides aminés aromatiques et des acides aminés à chaîne ramifiée chez Lactococcus lactis
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