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Philippe CAYOT
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Structural Relaxation During Drying and Rehydration of Food Materials—the Water Effect and the Origin of HysteresisFood Biophysics, 2011, 6 (1), pp.160-169. ⟨10.1007/s11483-011-9204-5⟩
Article dans une revue
hal-02371287v1
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Ascorbic Acid Oxidation in Sucrose Aqueous Model Systems at Subzero TemperaturesJournal of Agricultural and Food Chemistry, 2004, 52 (11), pp.3399-3404. ⟨10.1021/jf035184q⟩
Article dans une revue
hal-02303209v1
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