Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

Anne-Laure Moufle; Julie Jamet; Romdhane Karoui

doi:10.1002/jsfa.9080

Article Dans Une Revue Journal of the Science of Food and Agriculture Année : 2018

Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

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1

Anne-Laure Moufle

Fonction : Auteur

BioEcoAgro - Equipe 9 - Structure-function relationship at the service of the reasoned formulation of food and ingredients

Julie Jamet

Fonction : Auteur

Romdhane Karoui

Fonction : Auteur
PersonId : 769955
ORCID : 0000-0003-3896-6081
IdRef : 07996401X

BioEcoAgro - Equipe 9 - Structure-function relationship at the service of the reasoned formulation of food and ingredients

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Sciences du Vivant [q-bio] Sciences de l'environnement

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https://univ-artois.hal.science/hal-03617749

Soumis le : mercredi 23 mars 2022-16:36:45

Dernière modification le : lundi 12 février 2024-16:43:31

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hal-03617749 , version 1 (23-03-2022)

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HAL Id : hal-03617749 , version 1
DOI : 10.1002/jsfa.9080

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Anne-Laure Moufle, Julie Jamet, Romdhane Karoui. Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques. Journal of the Science of Food and Agriculture, 2018, 98 (14), pp.5386-5395. ⟨10.1002/jsfa.9080⟩. ⟨hal-03617749⟩

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Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques

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