Cite
HARVARD Citation
Picard, M. et al. (2017). First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines. Food chemistry. pp. 294-302. [Online].
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Picard, M. et al. (2017). First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines. Food chemistry. pp. 294-302. [Online].