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Arthrobacter sp., the next bacterial target for a better understanding of color development at the surface of cheeses.

Laurent Dufossé 1 Alain Valla 2 Patrick Galaup 3
1 LCSNSA - Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments
2 Chimie et biologie des substances naturelles
3 Laboratoire ANTiOX
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https://hal.univ-reunion.fr/hal-01201604
Contributor : Réunion Univ <>
Submitted on : Thursday, September 17, 2015 - 3:59:55 PM
Last modification on : Thursday, May 14, 2020 - 7:58:15 AM

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  • HAL Id : hal-01201604, version 1

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UNIV-REUNION | CNRS | UNIV-BREST | LCSNSA | FST-REUNION | CHEMBIOPRO

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Laurent Dufossé, Alain Valla, Patrick Galaup. Arthrobacter sp., the next bacterial target for a better understanding of color development at the surface of cheeses.. 6th International Congress of Pigments in Food – Chemical, Biological and Technological Aspects, Jun 2010, Budapest, Hungary. pp.166--168. ⟨hal-01201604⟩

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