To understand the main determinants behind worldwide antibiotic resistance dynamics, scientists from the Institut Pasteur, Inserm, Université de Versailles Saint-Quentin-en-Yvelines and Université Paris-Saclay developed a statistical model based on....
Emulsifiers are among the additives most widely used by the food industry, helping to improve the texture of food products and extend their shelf life. Researchers from Inserm, INRAE,....
cerffr@vafrez.se
Sorbonne Université
Claire de Thoisy-Méchin
01 44 27 23 34 – 06 74 03 40 19
pynver.qr_gubvfl-zrpuva@fbeobaar-havirefvgr.se
