Search Results - Baty, Céline

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    Lactofermentation of vegetables: An ancient method of preservation matching new trends

    Lactofermentation of vegetables: An ancient method of preservation matching new trends by Thierry, Anne, Baty, Céline, Marché, Laurent, Chuat, Victoria, Picard, Olivier, Lortal, Sylvie, Valence, Florence

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    Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance

    Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance by Engel, Erwan, Baty, Céline, le Corre, Daniel, Souchon, Isabelle, Martin, Nathalie

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    Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage

    Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage by Leroy, Gaëlle, Grongnet, Jean François, Mabeau, Serge, Le Corre, Daniel, Baty-Julien, Céline

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