| Authors: |
Locali-Pereira AR; Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, Cristóvão Colombo Street, 2265, São José do Rio Preto, SP 15054-000, Brazil., Solé-Jamault V; INRAE, UR BIA, Nantes F-44316, France., Davy J; INRAE, UR BIA, Nantes F-44316, France., Cherkaoui M; INRAE, UR BIA, Nantes F-44316, France.; INRAE, PROBE/CALIS Research Infrastructures, BIBS Facility, Nantes F-44300, France., Rogniaux H; INRAE, UR BIA, Nantes F-44316, France.; INRAE, PROBE/CALIS Research Infrastructures, BIBS Facility, Nantes F-44300, France., Mameri H; UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, Montpellier F-34060, France., Le Gall S; INRAE, UR BIA, Nantes F-44316, France.; INRAE, PROBE/CALIS Research Infrastructures, BIBS Facility, Nantes F-44300, France., Beaumal V; INRAE, UR BIA, Nantes F-44316, France., Rabesona H; INRAE, UR BIA, Nantes F-44316, France., Laurent S; INRAE, UR BIA, Nantes F-44316, France., Nicoletti VR; Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, Cristóvão Colombo Street, 2265, São José do Rio Preto, SP 15054-000, Brazil., Berton-Carabin C; INRAE, UR BIA, Nantes F-44316, France.; Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, Wageningen 6708 WG, The Netherlands., Boire A; INRAE, UR BIA, Nantes F-44316, France. |
