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Etude de la qualité d'une matrice céréalière modèle au cours de la cuisson par une approche de type omique

Name: Etude de la qualité d'une matrice céréalière modèle au cours de la cuisson par une approche de type omique
Keywords: [SDV] Life Sciences [q-bio]

descriptionPublicationkeyboard_double_arrow_right Conference object 01 Jan 2013 France French

Authors: Bennaceur Othmani, Chafia; Locquet, Nathalie; Larfi, Ourdia; Rutledge, Douglas; Jouan-Rimbaud Bouveresse, Delphine; Rega, Barbara; Camel, Valérie;

Etude de la qualité d'une matrice céréalière modèle au cours de la cuisson par une approche de type omique

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Abstract

Etude de la qualité d'une matrice céréalière modèle au cours de la cuisson par une approche de type omique. Colloque DIM Analytics

Country

France

Related Organizations

National Research Institute for Agriculture, Food and Environment
France
University of Paris-Saclay
France
UNIVERSITE PARIS DESCARTES
France
Agro ParisTech
France
Conservatoire national des arts et métiers
France

Keywords

[SDV] Life Sciences [q-bio]

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	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average