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Juliane FLOURY

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"pierre-sylvain-mirade"
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Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

 Steven Le Feunteun , Sarah Verkempinck , Juliane Floury , Anja Janssen , Alain Kondjoyan
Trends in Food Science and Technology, 2021, 116, pp.870 - 883. ⟨10.1016/j.tifs.2021.08.030⟩
Article dans une revue hal-03348081v2