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Assessment of lactic acid bacteria application for the reduction of acrylamide formation in breadLWT - Food Science and Technology, 2018, 92, pp.435-441. ⟨10.1016/j.lwt.2018.02.061⟩
Journal articles
hal-01740229v1
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Optimization of enzymatic hydrolysis and fermentation conditions for improved bioethanol production from potato peel residuesBiotechnology Progress, 2017, 33 (2), pp.397-406. ⟨10.1002/btpr.2427⟩
Journal articles
hal-01518035v1
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