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Food Chemistry|December 4, 2018
Pomace limits tannin retention in Frontenac winesPaméla Nicolle, Charlène Marcotte, Paul Angers, et al.
Food Chemistry|October 18, 2017
Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine compositionPaméla Nicolle, Charlène Marcotte, Paul Angers, et al.
Frontiers in Plant Science|July 18, 2022
Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in <i>Vitis</i> spFrancisco Campos-Arguedas, Guillaume Sarrailhé, Paméla Nicolle, et al.
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