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Morgane Chapron
Morgane Chapron
University of Montpellier
Chemistry
Fermentation
Food science
Lactic acid
Biochemistry
2
Papers
8
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Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process
2019
Lwt - Food Science and Technology
Fabrice Bationo
Laurencia Toulsoumdé Songre-Ouattara
Youna Hemery
Fatoumata Hama-Ba
Charles Parkouda
Morgane Chapron
Manon Le Merrer
Nicolas Leconte
Hagrétou Sawadogo-Lingani
Bréhima Diawara
Christèle Humblot
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Citations (2)
Total folate in West African cereal-based fermented foods: bioaccessibility and influence of processing
2019
Journal of Food Composition and Analysis
Fabrice Bationo
Christèle Humblot
Laurencia Toulsoumdé Songre-Ouattara
Fatoumata Hama-Ba
Manon Le Merrer
Morgane Chapron
Susanna Kariluoto
Youna Hemery
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Citations (6)
1