Recherche
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N,S,O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations
(Journal of Agricultural and Food Chemistry. vol. 65, n° 11, pp. 2345-2356, 2017)Article de revue -
First identification of three p -menthane lactones and their potential precursor, menthofuran, in red wines
(Food Chemistry. vol. 217, pp. 294-302, 2017-02-01)Article de revue -
Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole
(Chemosensory Perception. vol. 10, n° 3, pp. 69-80, 2017-06-17)Article de revue -
L’arôme des vins rouges de garde à Bordeaux. Un grand bouquet odorant
(Revue des Oenologues. n° 165 HS, pp. 20, 2017-11)Article de revue