Cite
HARVARD Citation
Jégou, S. et al. (2017). Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines. Food chemistry. pp. 49-59. [Online].
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Jégou, S. et al. (2017). Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines. Food chemistry. pp. 49-59. [Online].