Concepedia
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Publications
1
Citations
39
H-Index
Active since
1995
O. Neureneuf is an author specializing in food chemistry, freeze sensitivity, and storage stability.
Publications per year
1995–1995
Cryoresistance of Baker's yeast Saccharomyces cerevisiae in frozen dough : contribution of cellular trehalose
L. Méric, S. Lambert-Guilois, O. Neureneuf et al. · HAL (Le Centre pour la Communication Scientifique Directe) · 1995 · 39 citations
Agriculture, Food Science, Microbiology +17
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