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Pierre Poirot

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Journal of Agricultural and Food Chemistry|July 8, 2024
Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like IncubationLydie Besançon, Pierre Poirot, Marc Lebrun, et al.
International Journal of Food Microbiology|February 7, 2021
Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentationsEstéfani García-Ríos, María Lairón-Peris, Sara Muñiz-Calvo, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|July 8, 2024
Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like IncubationLydie Besançon, Pierre Poirot, Marc Lebrun, et al.
International Journal of Food Microbiology|February 7, 2021
Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentationsEstéfani García-Ríos, María Lairón-Peris, Sara Muñiz-Calvo, et al.
Pageof 1