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Mixture design applied for formulation and characterization of vegetal-based fermented products

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https://hal.univ-lorraine.fr/hal-03278824
Contributor : Cyril Kahn <>
Submitted on : Tuesday, July 6, 2021 - 1:04:52 AM
Last modification on : Tuesday, July 6, 2021 - 3:42:42 AM

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Aldjia Ait Chekdid, Cyril J.F. Kahn, Eulalie Prévot, Mathieu Ferrières, Béatrice Lemois, et al.. Mixture design applied for formulation and characterization of vegetal-based fermented products. LWT - Food Science and Technology, Elsevier, 2021, 146, pp.111336. ⟨10.1016/j.lwt.2021.111336⟩. ⟨hal-03278824⟩

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