6533b833fe1ef96bd129b421
RESEARCH PRODUCT
The GC-PO technique used to evaluate the contribution of odour-active compounds in icewine
Yue Masubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.BIO]Life Sciences [q-bio]/Biotechnology[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS[SDV.BIO] Life Sciences [q-bio]/Biotechnologydescription
International audience
year | journal | country | edition | language |
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2021-05-04 |