Cite
HARVARD Citation
Roullier-Gall, C. et al. (2016). Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. Food chemistry. pp. 207-215. [Online].
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Roullier-Gall, C. et al. (2016). Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. Food chemistry. pp. 207-215. [Online].