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Publications by Sylvie Lortal
Impact of Broken Cells of Lactococci or Propionibacteria on the Ripening of Saint-Paulin UF-cheeses: Extent of Proteolysis and GC-MS Profiles
Le Lait
Related publications
Proteolysis and Volatile Components of Reduced-Fat Cheeses Made From Ultrafiltered Milk and Different Starters Supplemented With Lactobacilli and Lac-PRT-Lactococci
Le Lait
Identification of Propionibacteria Isolated From Brown Spots of Swiss Hard and Semi-Hard Cheeses
Le Lait
GC and GC/MS Analysis of Odor Substances.
Japan journal of water pollution research
Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS During the Concentration of Coconut Jam
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Propionibacteria and Facultatively Heterofermentative Lactobacilli Weakly Contribute to Secondary Proteolysis of Emmental Cheese
Le Lait
Effect of Ripening Temperature on the Quality of Low Moisture Mozzarella Cheese: 1. Composition and Proteolysis
Le Lait
Contribution of Rennet and Starter to Proteolysis in Iranian UF White Cheese
Le Lait
Analysis of Defensive Secretion of a Milkweed Bug Lygaeus Equestris by 1D GC-MS and GC×GC-MS: Sex Differences and Host-Plant Effect
Scientific Reports
Multidisciplinary
Monitoring MVOC Profiles Over Time From Isolates of Aspergillus Flavus Using SPME GC-MS
Journal of Agricultural Chemistry and Environment
