Catherine Renard
About author
Deputy Head of the Transform department at INRAE (Nantes), Catherine Renard has studied the impact of fruit and vegetable processing on their qualities, in particular those mediated by plant microconstituents (antioxidants, vitamins, etc.).
Food preservation
Towards greater sustainability and naturalness
Alain Kondjoyan, Catherine Renard, Patrice Dole, Laurence Fournaison, Hong-Minh Hoang-Le, Yves Le Loir, Caroline Pénicaud, Monique Zagorec, François Zuber
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