المؤلفون: Pons, Alexandre, Allamy, Lucile, Lavigne, Valérie, Dubourdieu, Denis, Darriet, Philippe

المساهمون: Unité de Recherche Oenologie Villenave d'Ornon (OENO), Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Seguin Moreau, Château Latour, Institut des Sciences de la Vigne et du Vin

المصدر: ISSN: 0308-8146.

مصطلحات موضوعية: (R)-δ-Decalactone (PubChem CID: 1714996), C10-massoia lactone (PubChem CID: 39914), C12-massoia lactone (PubChem CID: 71351181), Dehydration, Dried fruit, Flavor, Grapes, Over-ripening, Warm climate, Wines, δ-Decalactone (PubChem CID: 12810), red wine, oenologie, goût fruite, vin rouge, [SDV]Life Sciences [q-bio]

Relation: info:eu-repo/semantics/altIdentifier/pmid/28490069; hal-01604810; https://hal.science/hal-01604810; PRODINRA: 394763; PUBMED: 28490069; WOS: 000401097700028

الاتاحة: https://hal.science/hal-01604810
https://doi.org/10.1016/j.foodchem.2017.03.151