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L. Dufossé
L. Dufossé
Chemistry
Food science
Brevibacterium
Bacteria
Fishery
5
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69
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Apport d’un bilan vasculaire chez des diabétiques à haut risque cardiovasculaire. Analyse des 163 premiers patients de la cohorte diabétovasc
2011
Journal Des Maladies Vasculaires
C. Mounier-Vehier
L. Dufossé
G. Claisse
Pascal Delsart
Patrick Devos
A. Vambergue
P. Fontaine
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MADE: PRELIMINARY INFORMATION ON A NEW EC PROJECT TO PROPOSE MEASURES TO MITIGATE ADVERSE IMPACTS OF OPEN OCEAN FISHERIES TARGETING LARGE PELAGIC FISH.
2008
Laurent Dagorn
J. Robinson
Pascal Bach
Gala Moreno
A. Di Natale
George Tserpes
Paulo Travassos
L. Dufossé
M. Taquet
B. Valettini
P. Afonso
C. Koutsikopoulos
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Citations (3)
Comparison of hydrodistillation methods for the deodorization of turmeric
2005
Food Research International
L.V. Silva
D. L. Nelson
M.F.B. Drummond
L. Dufossé
Maria Beatriz Abreu Glória
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Citations (36)
The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase
2005
Food Research International
L. Dufossé
M.C. de Echanove
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Final step of carotenoid biosynthesis in Brevibacterium linens, a bacteria involved in the coloration of red-smear ripened soft cheeses
2002
S. Savy
L. Dufossé
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Citations (2)
1