Authors:
FERREIRA B
HORY C
BARD MH
TAISANT C
OLSSON A
LEFUR Y
Citation: B. Ferreira et al., EFFECTS OF SKIN CONTACT AND SETTLING ON THE LEVEL OF THE C18 2, C18/3FATTY-ACIDS AND C6 COMPOUNDS IN BURGUNDY CHARDONNAY MUSTS AND WINES/, Food quality and preference, 6(1), 1995, pp. 35-41