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Tromelin A.
Tromelin Anne
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http://hub.abes.fr/oup/periodical/chemse/2008/volume_33/issue_7/101093chemsebjn032/authorship/8
http://hub.abes.fr/oup/periodical/mutage/1989/volume_4/issue_6/101093mutage46471/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_7/101021jf0207981/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_24/101021jf020513k/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_10/101021jf053192w/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_12/101021jf0628375/authorship/5
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Relationships Between Molecular Structure and Perceived Odor Quality of Ligands for a Human Olfactory Receptor
Genotoxicity testing: phage T7 inactivation test of various furan and arenofuran derivatives
Effect of Thickeners on Aroma Compound Behavior in a ModelDairy Gel
Flavor Release from ι-Carrageenan Matrix: A QuantitativeStructure−Property Relationships Approach
Nuclear Magnetic Resonance Spectroscopic Study ofβ-Lactoglobulin Interactions with Two Flavor Compounds,γ-Decalactone and β-Ionone
Use of Catalyst in a 3D-QSAR Study of the Interactionsbetween Flavor Compounds and β-Lactoglobulin
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