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. Etiévant

subject

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02770305