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Results: 1-6 |
Results: 6

Authors: ROUDOTALGARON F YVON M
Citation: F. Roudotalgaron et M. Yvon, AROMATIC AND BRANCHED-CHAIN AMINO-ACIDS C ATABOLISM IN LACTOCOCCUS-LACTIS, Le Lait, 78(1), 1998, pp. 23-30

Authors: ROUDOTALGARON F
Citation: F. Roudotalgaron, THE TASTE OF AMINO-ACIDS, PEPTIDES AND PR OTEINS - EXAMPLES OF TASTY PEPTIDES IN CASEIN HYDROLYSATES, Le Lait, 76(4), 1996, pp. 313-348

Authors: SALLES C SEPTIER C ROUDOTALGARON F GUILLOT A ETIEVANT PX
Citation: C. Salles et al., SENSORY AND CHEMICAL-ANALYSIS OF FRACTIONS OBTAINED BY GEL-PERMEATIONOF WATER-SOLUBLE COMTE CHEESE EXTRACTS, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1659-1668

Authors: ROUDOTALGARON F LEBARS D KERHOAS L EINHORN J GRIPON JC
Citation: F. Roudotalgaron et al., PHOSPHOPEPTIDES FROM COMTE CHEESE - NATURE AND ORIGIN, Journal of food science, 59(3), 1994, pp. 544

Authors: ROUDOTALGARON F KERHOAS L LEBARS D EINHORN J GRIPON JC
Citation: F. Roudotalgaron et al., ISOLATION OF GAMMA-GLUTAMYL PEPTIDES FROM COMTE CHEESE, Journal of dairy science, 77(5), 1994, pp. 1161-1166

Authors: ROUDOTALGARON F LEBARS D EINHORN J ADDA J GRIPON JC
Citation: F. Roudotalgaron et al., FLAVOR CONSTITUENTS OF AQUEOUS FRACTION EXTRACTED FROM COMTE CHEESE BY LIQUID CARBON-DIOXIDE, Journal of food science, 58(5), 1993, pp. 1005-1009
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