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The role of olfaction in the elaboration and use of the Chardonnay wine concept

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https://hal.inrae.fr/hal-02681815
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 11:54:25 PM
Last modification on : Friday, February 5, 2021 - 3:47:03 AM

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  • HAL Id : hal-02681815, version 1
  • PRODINRA : 77615

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J. Ballester, Catherine Dacremont, Yves Le Fur, Patrick Etiévant. The role of olfaction in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference, Elsevier, 2005, 16, pp.351-359. ⟨hal-02681815⟩

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