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Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review

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https://hal.inrae.fr/hal-03273741
Contributor : Suzette Astruc Connect in order to contact the contributor
Submitted on : Thursday, June 2, 2022 - 1:40:00 PM
Last modification on : Monday, September 12, 2022 - 10:10:36 AM
Long-term archiving on: : Saturday, September 3, 2022 - 7:14:13 PM

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2021_Rigou_Food-Chemistry.pdf
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Peggy Rigou, Julie Mekoue, Nathalie Sieczkowski, Thierry Doco, Aude Vernhet. Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review. Food Chemistry, Elsevier, 2021, 358, ⟨10.1016/j.foodchem.2021.129760⟩. ⟨hal-03273741⟩

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