Influence de l’ajout d’ingrédients fonctionnels laitiers sur l’encapsulation de L. rhamnosus GG

Justine Guérin

DOI: 10.70675/7da5195ezcbadz4c43z95b0zd91f8c1eb60d
Published: 2017-10-20
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Open access: yes

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Cite this work

BibTeX

@article{allodium:10.70675/7da5195ezcbadz4c43z95b0zd91f8c1eb60d,
  title = {Influence de l’ajout d’ingrédients fonctionnels laitiers sur l’encapsulation de L. rhamnosus GG},
  author = {Justine Guérin},
  year = {2017},
  doi = {10.70675/7da5195ezcbadz4c43z95b0zd91f8c1eb60d},
  url = {https://doi.org/10.70675/7da5195ezcbadz4c43z95b0zd91f8c1eb60d}
}

RIS

TY  - JOUR
TI  - Influence de l’ajout d’ingrédients fonctionnels laitiers sur l’encapsulation de L. rhamnosus GG
AU  - Justine Guérin
PY  - 2017
DO  - 10.70675/7da5195ezcbadz4c43z95b0zd91f8c1eb60d
UR  - https://doi.org/10.70675/7da5195ezcbadz4c43z95b0zd91f8c1eb60d
ER  -

APA

Guérin, J. (2017). Influence de l’ajout d’ingrédients fonctionnels laitiers sur l’encapsulation de L. rhamnosus GG. https://doi.org/10.70675/7da5195ezcbadz4c43z95b0zd91f8c1eb60d

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hal · retrieved 2026-09-26T17:44:26.604Z