1. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product. (15th September 2016) Authors: Herrero, Paula; Sáenz-Navajas, Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vincent; Litoux-Desrues, François; Escudero, Ana Journal: Food chemistry Issue: Volume 207(2016) Page Start: 239 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product. (15th September 2016) Authors: Herrero, Paula; Sáenz-Navajas, Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vincent; Litoux-Desrues, François; Escudero, Ana Journal: Food chemistry Issue: Volume 207(2016) Page Start: 239 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗