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Results: 1-25 | 26-29 |
Results: 26-29/29
Using electronic odor sensors to discriminate among oak barrel toasting levels
Authors: Chatonnet, P Dubourdieu, D
Citation: P. Chatonnet et D. Dubourdieu, Using electronic odor sensors to discriminate among oak barrel toasting levels, J AGR FOOD, 47(10), 1999, pp. 4319-4322
Identification of a very odoriferous thiol, 2 methyl-3-furanthiol, in wines
Authors: Bouchilloux, P Darriet, P Dubourdieu, D
Citation: P. Bouchilloux et al., Identification of a very odoriferous thiol, 2 methyl-3-furanthiol, in wines, VITIS, 37(4), 1998, pp. 177-180
Characterisation and purification of a cinnamate esterase from Aspergillusniger industrial pectinase preparation
Authors: Barbe, C Dubourdieu, D
Citation: C. Barbe et D. Dubourdieu, Characterisation and purification of a cinnamate esterase from Aspergillusniger industrial pectinase preparation, J SCI FOOD, 78(4), 1998, pp. 471-478
A new type of flavor precursors in Vitis vinifera L cv Sauvignon blanc: S-cysteine conjugates
Authors: Tominaga, T des Gachons, CP Dubourdieu, D
Citation: T. Tominaga et al., A new type of flavor precursors in Vitis vinifera L cv Sauvignon blanc: S-cysteine conjugates, J AGR FOOD, 46(12), 1998, pp. 5215-5219
Risultati: 1-25 | 26-29 |