6533b871fe1ef96bd12d162b
RESEARCH PRODUCT
Quantitative analysis of new potent flavor compounds in Burgundy pinot noir wines using a stable isotope dilution assay
V. AubryChristian GiniesP.x. Etiévantsubject
[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
---|---|---|---|---|
1996-07-16 |