CELLIER, R.; BERAIL, S.; EPOVA, E.; BARRE, J. .; CLAVERIE, F.; VAN LEEUWEN, C.; MILCENT, S.; ORS, P.; F.X. DONARD, O. The stability of major and trace element concentrations from musts to Champagne during the production process. OENO One, [S. l.], v. 56, n. 1, p. 29–40, 2022. DOI: 10.20870/oeno-one.2022.56.1.4520. Disponível em: https://oeno-one.eu/article/view/4520. Acesso em: 5 dec. 2022.