Bienvenue dans la collection de PAM

GC-MS Oxidative stress Yarrowia lipolytica Protein Lipid oxidation Alcoholic fermentation Extraction Horse Calcium Fish gelatin Diet Lactic acid bacteria FT-ICR-MS Structure Metabolism Volatile compounds Oenococcus oeni Pea protein Sulfur-dioxide Flow cytometry PLA Chitosan Mechanical properties Microencapsulation Yeast Water Norovirus Saccharomyces-cerevisiae Behavior S cerevisiae Metabolomics Stability Oxidation Identification Molecularly imprinted polymers Aroma compounds Hindgut Antioxidant Cheval Rehydration Fermented food Pea globulin Escherichia-coli Saccharomyces cerevisiae Fermentation Diffusion Interactions Chardonnay wine Anthocyanin Aroma Dehydration Cork Inactivation Freezing Viability Probiotics Biofilm Storage Drying Antioxidant activity Microbiome Food safety Freeze-drying Chardonnay Peptides Growth Polysaccharides Oxygen Vin Interaction Germination Resistance Proteins Glass transition Glutathione Functional properties Yeasts Complexes Permeability Acetic acid bacteria Encapsulation Kombucha Wine Mechanical-properties Malolactic fermentation Microbiota Solid state fermentation Edible films Diversity Solubility Water activity Food packaging HS-SPME-GC-MS Levure Membrane Starch Probiotic Microbiology Polyphenols Biofilms