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Page 1
Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
Meat Sci. 2023 Jan;195:108985. doi: 10.1016/j.meatsci.2022.108985. Epub 2022 Sep 16.
Meat Sci. 2023.
PMID: 36272314
Biopesticide Trunk Injection Into Apple Trees: A Proof of Concept for the Systemic Movement of Mint and Cinnamon Essential Oils.
Werrie PY, Burgeon C, Le Goff GJ, Hance T, Fauconnier ML.
Werrie PY, et al. Among authors: burgeon c.
Front Plant Sci. 2021 Apr 9;12:650132. doi: 10.3389/fpls.2021.650132. eCollection 2021.
Front Plant Sci. 2021.
PMID: 33897739
Free PMC article.
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Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.
Suffys S, Richard G, Burgeon C, Werrie PY, Haubruge E, Fauconnier ML, Goffin D.
Suffys S, et al. Among authors: burgeon c.
Foods. 2023 Apr 15;12(8):1657. doi: 10.3390/foods12081657.
Foods. 2023.
PMID: 37107452
Free PMC article.
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Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities.
Burgeon C, Markey A, Debliquy M, Lahem D, Rodriguez J, Ly A, Fauconnier ML.
Burgeon C, et al.
Foods. 2021 Jun 7;10(6):1311. doi: 10.3390/foods10061311.
Foods. 2021.
PMID: 34200407
Free PMC article.
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