Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Daniel Le Corre

Showing results (1-10 of 2) with videos related to

Pageof 1
Sort By:
Journal of Agricultural and Food Chemistry|October 17, 2002
Flavor-active compounds potentially implicated in cooked cauliflower acceptanceErwan Engel, Céline Baty, Daniel Le Corre, et al.
Journal of the Science of Food and Agriculture|April 16, 2010
Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storageGaëlle Leroy, Jean François Grongnet, Serge Mabeau, et al.
Pageof 1

Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|October 17, 2002
Flavor-active compounds potentially implicated in cooked cauliflower acceptanceErwan Engel, Céline Baty, Daniel Le Corre, et al.
Journal of the Science of Food and Agriculture|April 16, 2010
Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storageGaëlle Leroy, Jean François Grongnet, Serge Mabeau, et al.
Pageof 1