Interactions between wine polyphenols and aroma substances. An insight at the molecular level - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 1999

Interactions between wine polyphenols and aroma substances. An insight at the molecular level

C. Dufour
Laboratoire des arômes et substances naturelles
CV
Claude Bayonove
  • Function : Author
Laboratoire des arômes et substances naturelles

Domains

Food engineering

Migration ProdInra  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02684322

Submitted on : Monday, June 1, 2020-3:58:28 AM

Last modification on : Tuesday, September 7, 2021-3:34:33 PM

No file

Dates and versions

hal-02684322 , version 1 (01-06-2020)

Identifiers

  • HAL Id : hal-02684322 , version 1
  • PRODINRA : 59029

Cite

C. Dufour, Claude Bayonove. Interactions between wine polyphenols and aroma substances. An insight at the molecular level. Journal of Agricultural and Food Chemistry, 1999, 47, pp.678-684. ⟨hal-02684322⟩

Export

BibTeX TEI Dublin Core DC Terms EndNote Datacite

Collections

INRA INRAE
6 View
0 Download

Share

Gmail Facebook Twitter LinkedIn More