M. Millet

Self-aggregation of oxidized procyanidins contributes to the formation of heat-reversible haze in apple-based liqueur wine.

S. Guyot, P. Poupard, D. Zanchi, 2019, Food chemistry.

Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juice.

H. Rogniaux, S. Guyot, M. Fanuel, 2019, Food chemistry.

HORDEIN COMPOSITION DIFFERENCES IN VARIOUS ANATOMICAL REGIONS OF THE KERNEL

A. Montembault, J. Autran, M. Millet, 1991 .

Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions.

S. Guyot, P. Poupard, R. Bauduin, 2017, Journal of agricultural and food chemistry.

Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions.

S. Guyot, P. Poupard, R. Bauduin, 2017, Journal of agricultural and food chemistry.