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Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

Gérard Mazerolles, Marie-Françoise Devaux, Gabriel Duboz, Marie-Hélène Duployer, Nadine Mouhous Riou and Éric Dufour

Lait, 81 4 (2001) 509-527

DOI: https://doi.org/10.1051/lait:2001148

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