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Minéralité du vin: une réalité sensorielle?
Ballester, Jordi
Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
Mihnea, Mihaela
Centre des Sciences du Goût et de l’Alimentation, Dijon, France.
ORCID iD:
0000-0003-2606-9455
Peyron, Dominique
Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
Valentin, Dominique
Centre des Sciences du Goût et de l’Alimentation, Dijon, France; AgroSup Dijon, Dijon, France.
2011 (French)
In:
Revue des oenologues et des techniques vitivinicoles et oenologiques, ISSN 0760-9868, no 141, p. 43-44
Article in journal (Other academic) Published
Place, publisher, year, edition, pages
Oenoplurimédia , 2011. no 141, p. 43-44
National Category
Food Science
Research subject
Culinary Arts and Meal Science
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URN:
urn:nbn:se:oru:diva-94163
OAI: oai:DiVA.org:oru-94163
DiVA, id:
diva2:1592220
Available from:
2021-09-08
Created:
2021-09-08
Last updated:
2021-09-08
Bibliographically approved
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modern-language-association-8th-edition
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ieee
modern-language-association-8th-edition
vancouver
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