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I. Tableau, Mise au point de l'extraction de l'acide ascorbique, p.116

I. Tableau, Changement de colonne CLHP pour l'analyse des sucres, p.118

I. Tableau, Limites de détection et de quantification et domaine de linéarité de la méthode d'analyse développée pour l'analyse des sucres et de l'acide ascorbique, p.119

I. Tableau, Influence de la teneur en saccharose sur les mesures des teneurs en composés phénoliques, (mg.g -1 MS de pomme initiale) mesurées après thiolyse, p.124

I. Tableau, Test de Student (hypothèse nulle) sur la modification de la mesure de la teneur en flavan-3-ols par des teneurs croissantes en saccharose, p.125

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I. Tableau, Comparaison des teneurs en polyphénols totaux (g.kg -1 MF) mesurées sur les variétés Gala et Reinette aux valeurs trouvées dans, p.131

I. Tableau, Teneurs en composés phénoliques moyennes (mg.g -1 MS) des pommes fraîches en fonction de la variété et de l'année de récolte, p.134

I. Tableau, Comparaison des teneurs moyennes en acide ascorbique et en polyphénols dans le parenchyme des pommes entre l'état frais (PF) et de l'état initial (0), selon les variétés et les années de récolte, p.136

I. Tableau, Répétabilité de l'évolution des unités constitutives et du degré de polymérisation moyen des procyanidines, lors d'une DII, p.154

I. Tableau, Ecarts-types pour les teneurs et pertes respectives en composés phénoliques, calculés sur Marie Ménard (n = 3), récolte 2007, lors d'une DII, p.159

I. Tableau, Pentes des régressions linéaires entre la perte en polyphénols totaux (P PP ), en procyanidines (P PC ), en acide caféoylquinique (P AC ) et en (?)-épicatéchine (P EC ) et la perte en eau (PE), relatives à l'étude de l'effet température, lors d'une DII, p.175

I. Tableau, Incidence de la température sur l'évolution du degré de polymérisation moyen sur différentes variétés de pommes, lors d'une DII, p.177

I. Tableau and °. , Constantes de vitesse apparentes de disparition obtenues en supposant une cinétique du premier ordre pour l'acide caféoylquinique (AC MS ) et de la (?)-épicatéchine (EC MS ), sur différentes variétés, lors d'une DII à 45 °C et à 60, p.178

I. Tableau and °. , Valeurs des diffusivités apparentes de l'eau estimées sur les trois expériences réalisées sur Marie Ménard, récolte 2008, lors d'un séchage convectif à 45, p.185

I. Tableau, Répétabilité de l'évolution des unités constitutives et du degré de polymérisation moyen des procyanidines, lors d'un séchage convectif, p.189

I. Tableau, Valeurs des pentes 1 (h -1 ) des droites de régressions calculées sur les teneurs réduites en polyphénols totaux et en différents composés phénoliques en fonction du temps, étudiées pour l'effet année, lors d'un séchage convectif