| Authors: |
Colas de la Noue A; Bourgogne Europe, Institut Agro, INRAE, UMR PAM, 1 esplanade Erasme, Dijon, F-21000, France.; Qualisud, Univ Montpellier, CIRAD, Avignon Université, Institut Agro, IRD, Univ de La Réunion, Montpellier, France., Matsuo T; Department of Health and Medical Sciences, Hiroshima International University, Hiroshima, Japan.; Institut Laue-Langevin, 71 avenue des Martyrs, Grenoble Cedex 9, CS20156, 38042, France.; Univ. Grenoble Alpes, CNRS, LiPhy, Grenoble, 38000, France., Natali F; CNR-IOM & INSIDE@ILL c/o Operative Group in Grenoble (OGG), Grenoble, F-38042, France., Koza MM; Institut Laue-Langevin, 71 avenue des Martyrs, Grenoble Cedex 9, CS20156, 38042, France., Seydel T; Institut Laue-Langevin, 71 avenue des Martyrs, Grenoble Cedex 9, CS20156, 38042, France., Fekraoui F; UMR 0545 Fromage, INRAE Aurillac, Aurillac, 15000, France., Perrier-Cornet JM; Bourgogne Europe, Institut Agro, INRAE, UMR PAM, 1 esplanade Erasme, Dijon, F-21000, France., Peters J; Institut Laue-Langevin, 71 avenue des Martyrs, Grenoble Cedex 9, CS20156, 38042, France. jpeters@ill.fr.; Univ. Grenoble Alpes, CNRS, LiPhy, Grenoble, 38000, France. jpeters@ill.fr.; Institut Universitaire de France, Paris, France. jpeters@ill.fr. |
