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dc.rights.licenseopenen_US
atmire.cua.enabled
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorFAYAD, Syntia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCRETIN, Blandine N.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
dc.date.accessioned2020-10-17T08:53:46Z
dc.date.available2020-10-17T08:53:46Z
dc.date.issued2020-05-01
dc.identifier.issn0308-8146en_US
dc.identifier.urioai:crossref.org:10.1016/j.foodchem.2019.125881
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11373
dc.language.isoENen_US
dc.sourcecrossref
dc.title.enDevelopment and validation of an LC–FTMS method for quantifying natural sweeteners in wine
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2019.125881en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Chemistryen_US
bordeaux.page125881en_US
bordeaux.volume311en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_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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