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Véronique Suzanne Santé-Lhoutellier
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The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin.Food Hydrocolloids, 2017, 66, pp.246-258. ⟨10.1016/j.foodhyd.2016.11.034⟩
Article dans une revue
hal-01546098v1
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Towards the discrimination of gelatin by hrmas: role of processing on its chemical composition61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France
Communication dans un congrès
hal-02742338v1
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Effect of the exposure of gelatin to various environmental conditions on its chemical composition1. Journées Grand Sud de RMN, May 2016, Montpellier, France. 2016
Poster de conférence
hal-01602923v1
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