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

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https://hal.archives-ouvertes.fr/hal-00135280
Contributor : Sabine Gros Connect in order to contact the contributor
Submitted on : Wednesday, March 7, 2007 - 11:26:49 AM
Last modification on : Friday, February 11, 2022 - 3:40:02 PM

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  • HAL Id : hal-00135280, version 1
  • PRODINRA : 251876

Citation

Jordi Ballester, Yves Y. Le Fur, Catherine Dacremont, Patrick Etiévant. The role of olfactin in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference, Elsevier, 2005, 16, pp.351-359. ⟨hal-00135280⟩

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