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STLO) (https://eng-stlo.rennes.hub.inrae.fr/ ). This work is part of the “Predicting the browning of dairy powders by kinetic modeling of Maillard reaction and caramelization during drying and storage
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on contaminants and trace elements in the environment, and the CAPT Team (Analytical, Physical and Theoretical Chemistry) focuses on the development of analytical chemistry methods. To study chemical species
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