Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system - Archive ouverte HAL Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 1999

Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system

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hal-02684870 , version 1 (01-06-2020)

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  • HAL Id : hal-02684870 , version 1
  • PRODINRA : 59030

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C. Dufour, Claude Bayonove. Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system. Journal of Agricultural and Food Chemistry, 1999, 47, pp.671-677. ⟨hal-02684870⟩

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