Article Versions Notes

Cellier R, Bérail S, Barre J, Epova E, Ronzani A-L, Van Leeuwen C, Milcent S, Ors P, F. X. Donard O. Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines. Molecules. 2021; 26(16):5104. https://doi.org/10.3390/molecules26165104

Cellier, Robin, Sylvain Bérail, Julien Barre, Ekaterina Epova, Anne-Laure Ronzani, Cornelis Van Leeuwen, Stanislas Milcent, Patrick Ors, and Olivier F. X. Donard. 2021. "Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines" Molecules 26, no. 16: 5104. https://doi.org/10.3390/molecules26165104

Cellier, R., Bérail, S., Barre, J., Epova, E., Ronzani, A.-L., Van Leeuwen, C., Milcent, S., Ors, P., & F. X. Donard, O. (2021). Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines. Molecules, 26(16), 5104. https://doi.org/10.3390/molecules26165104