Angers, Paul, Département Sciences des aliments, Université Laval, Québec, QC, Canada, G1V 0A6, Canada

• OENO One Vol. 55 No. 1 (2021): OENO One - Short communications
  Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc
  Abstract  PDF - OENO One  XML  HTML  PDF - OENO One - Supplementary Data