Authors: Cutzach, I Chatonnet, P Dubourdieu, D

Citation: I. Cutzach et al., Influence of storage conditions on the formation of some volatile compounds in white fortified wines (vins doux naturels) during the aging process, J AGR FOOD, 48(6), 2000, pp. 2340-2345

Authors: Cutzach, I Chatonnet, P Dubourdieu, D

Citation: I. Cutzach et al., Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines, J AGR FOOD, 47(7), 1999, pp. 2837-2846

Authors: Cutzach, I Chatonnet, P Henry, R Dubourdieu, D

Citation: I. Cutzach et al., Identifying new volatile compounds in toasted oak, J AGR FOOD, 47(4), 1999, pp. 1663-1667

Authors: Chatonnet, P Cutzach, I Pons, M Dubourdieu, D

Citation: P. Chatonnet et al., Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood, J AGR FOOD, 47(10), 1999, pp. 4310-4318