Browse by Mot Clé Matière

Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu. Dawlal Pranitha, Brabet Catherine, Thantsha Mapitsi S., Buys Elna M.. 2019. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 36 (2) : pp. 296-307.

D'Abidjan à Djakarta, comment la ville réinvente nos repas. Soula Audrey, Bricas Nicolas, Lepiller Olivier. 2020. Paris : The Conversation, 7 p.