Bienvenue dans la collection de PAM

Rehydration Interaction Bioprotection Solid state fermentation Biofilms Bacteria Aroma compounds Dehydration Freezing Mechanical-properties Chardonnay wine Polysaccharides Oxidation Germination Chitosan Calcium Metabolomics Biofilm Horse Lipid oxidation Fermented food Kombucha Flow cytometry Candida albicans Antioxidant Proteins Solubility Viability Saccharomyces cerevisiae Fish gelatin Mechanical properties Antioxidant activity Lactic acid bacteria Acetic acid bacteria Alcoholic fermentation Probiotics Food safety Encapsulation Microencapsulation Cork Volatile compounds Pea protein Pea protein isolate Food packaging Growth Diffusion Metabolism Protein Yeast Controlled release Norovirus Membrane Resistance Yarrowia lipolytica Active packaging Edible films Interactions Glass transition White wine Identification Malolactic fermentation Glutathione Oenococcus oeni Microbiota Freeze-drying Structure Probiotic Metabolites Water activity Metschnikowia pulcherrima Fluorescence Aroma Storage Food Permeability Brettanomyces Peptides Wine Autophagy Vin Stability Microbiology Water Pea globulin Chardonnay Complexes Yeasts S cerevisiae Brettanomyces bruxellensis Oxidative stress Starch Extraction Sulfur-dioxide Saccharomyces-cerevisiae Anthocyanin Escherichia-coli Fermentation Behavior Oenology Non-Saccharomyces