Article Versions Notes

Garcia L, Perrin C, Nolleau V, Godet T, Farines V, Garcia F, Caillé S, Saucier C. Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines. Foods. 2022; 11(12):1693. https://doi.org/10.3390/foods11121693

Garcia, Luca, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé, and Cédric Saucier. 2022. "Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines" Foods 11, no. 12: 1693. https://doi.org/10.3390/foods11121693

Garcia, L., Perrin, C., Nolleau, V., Godet, T., Farines, V., Garcia, F., Caillé, S., & Saucier, C. (2022). Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines. Foods, 11(12), 1693. https://doi.org/10.3390/foods11121693