6533b858fe1ef96bd12b6a52

RESEARCH PRODUCT

Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins

Carolina Muñoz GonzálezMarine BruléGilles FeronFrancis Canon

subject

[SDV.AEN] Life Sciences [q-bio]/Food and NutritionAroma releaseTannins hydrolysablesTannins condensésSaliva[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSPTR-MS

description

International audience

https://hal.inrae.fr/hal-02915909