Emmanuelle Benard

Emmanuelle Benard¹, 

Fuwei Pi^1,2, 

Igor Ozerov¹, 

Anne Charrier¹, 

Kheya Sengupta¹ 

¹Aix-Marseille Université, CNRS, UMR 7325, CINaM, 

²State Key Laboratory of Food Science and Technology, School of Food Science of Jiangnan University