Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Maxime DUFOIR"'
Autor:
Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime DUFOIR, Marie DENAT, Pierre-Yves RAMONET, Stéphanie MARCHAND, Mohand SADOUDI, Nicolas RICHARD, Patrick Lucas, Cécile MIOT-SERTIER, Olivier CLAISSE, Laurent RIQUIER, Marie-Claire PERELLO, Patricia BALLESTRA
Publikováno v:
OENO One, Vol 53, Iss 2 (2019)
The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the
Externí odkaz:
https://doaj.org/article/569dc8d224a74deb969c0f448d569a34
Autor:
Patricia Ballestra, Maxime Dufoir, Marie Denat, Nicolas Richard, Marie Claire Perello, Gilles de Revel, Sophie Tempere, Stéphanie Marchand, Bertrand Chatelet, Laurent Riquier, Olivier Claisse, Cécile Miot-Sertier, Patrick Lucas, Mohand Sadoudi, Pierre-Yves Ramonet
Publikováno v:
OENO One
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2019, 53 (2), pp.95-105. ⟨10.20870/oeno-one.2019.53.2.2350⟩
OENO One, Vol 53, Iss 2 (2019)
OENO One 2 (53), 95-105. (2019)
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2019, 53 (2), pp.95-105. ⟨10.20870/oeno-one.2019.53.2.2350⟩
OENO One, Vol 53, Iss 2 (2019)
OENO One 2 (53), 95-105. (2019)
International audience; The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51062b5696b5a82a833bb3b7c68dc6e1
https://hal.inrae.fr/hal-02617781
https://hal.inrae.fr/hal-02617781
