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Number of items: 7.

Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS. Santos Da Silveira Jessica, Mertz Christian, Morel Gilles, Lacour Stella, Belleville Marie-Pierre, Durand Noël, Dornier Manuel. 2020. Food Chemistry, 319:126600, 7 p.
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Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids. Santos Da Silveira Jessica, Durand Noel, Lacour Stella, Belleville Marie-Pierre, Perez Ana, Loiseau Gérard, Dornier Manuel. 2019. Food and Bioproducts Processing, 115 : pp. 175-184.
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Fermented foods. Part I: Biochemistry and biotechnology. Montet Didier (ed.), Ray Ramesh C. (ed.). 2016. Boca Raton : CRC Press, 413 p. (Food Biology Series) ISBN 978-1-4987-4079-1
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African fermented foods: historical roots and real benefits. El Sheikha Aly, Montet Didier. 2014. In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, pp. 248-282. (Food Biology Series) ISBN 978-1-4822-2308-8
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Energies renouvelables et P.V.D. Dadant R.. 1981. Nogent-sur-Marne : GERDAT-IRAT, 25 p.

Mémoire de fin d'études : La valorisation énergétique des sous-produits agricoles dans les Pays Tropicaux. De Pas O.. 1976. Antony : GERDAT-CEEMAT, 59 p. Mémoire d'ingénieur : Institut national agronomique Paris-Grignon

Le vin de cannes à Madagascar (Betsabetsa). Préparation, stabilisation. Jourdan E., Ramalanjaona G.. 1965. L'Agronomie Tropicale. Série 2, Agronomie Générale. Etudes Techniques, 20 (9) : pp. 854-862.

This list was generated on Mon Apr 12 05:06:16 2021 CEST.