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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGONZÁLEZ-CENTENO, Maria Reyes
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.urioai:crossref.org:10.19080/artoaj.2017.12.555847
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/20876
dc.language.isoENen_US
dc.sourcecrossref
dc.title.enWine Ageing in Oak Barrel: Effect of Toasting Process
dc.typeArticle de revueen_US
dc.identifier.doi10.19080/artoaj.2017.12.555847en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.subject.halSciences de l'environnementen_US
bordeaux.journalAgricultural Research & Technology: Open Access Journalen_US
bordeaux.volume12en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue3en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
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