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I Cutzach

Showing results (1-10 of 4) with videos related to

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Journal of Agricultural and Food Chemistry|July 11, 2000
Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging processI Cutzach, P Chatonnet, D Dubourdieu
Journal of Agricultural and Food Chemistry|December 20, 1999
Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified winesI Cutzach, P Chatonnet, D Dubourdieu
Journal of Agricultural and Food Chemistry|December 10, 1999
Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak woodP Chatonnet, I Cutzach, M Pons, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Identifying new volatile compounds in toasted oakI Cutzach, P Chatonnet, R Henry, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|July 11, 2000
Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging processI Cutzach, P Chatonnet, D Dubourdieu
Journal of Agricultural and Food Chemistry|December 20, 1999
Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified winesI Cutzach, P Chatonnet, D Dubourdieu
Journal of Agricultural and Food Chemistry|December 10, 1999
Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak woodP Chatonnet, I Cutzach, M Pons, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Identifying new volatile compounds in toasted oakI Cutzach, P Chatonnet, R Henry, et al.
Pageof 1