Publications
Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras". J Agric Food Chem 61, 920-30 (2013).
Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras". J Agric Food Chem 59, 12617-28 (2011).