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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALLAMY, Lucile
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPONS, Alexandre
dc.date.accessioned2020-08-27T12:55:49Z
dc.date.available2020-08-27T12:55:49Z
dc.date.issued2018
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10688
dc.language.isoENen_US
dc.title.enMolecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening
dc.title.alternativeFood chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2018.06.022en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Chemistryen_US
bordeaux.page245-253en_US
bordeaux.volume266en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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