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Nombre de documents : 3.
Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain.
Kouame Christelle, Loiseau Gérard, Grabulos Joël, Boulanger Renaud, Mestres Christian.
2021.
International Journal of Food Microbiology, 337:108917, 10 p.
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Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains.
Mestres Christian, Munanga Bettencourt de Jesus, Grabulos Joël, Loiseau Gérard.
2019.
Food Microbiology, 84:103242, 11 p.
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Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedarius) gariss.
Ahmed Adam Ismail, Mohamed Babiker Elwasila, Yousif Nuha Mohamed Elkhatim, Faye Bernard, Loiseau Gérard.
2016.
Emirates Journal of Food and Agriculture, 28 (5) : 353-358.
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