APA

Lorrain B., Tempere S., Iturmendi N., Moine V., de Revel G. & Teissedre P. (20131202). Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level. : Food chemistry.

Chicago

Lorrain Bénédicte, Tempere Sophie, Iturmendi Nerea, Moine Virginie, de Revel Gilles and Teissedre Pierre-Louis. 20131202. Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level. : Food chemistry.

Harvard

Lorrain B., Tempere S., Iturmendi N., Moine V., de Revel G. and Teissedre P. (20131202). Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level. : Food chemistry.

MLA

Lorrain Bénédicte, Tempere Sophie, Iturmendi Nerea, Moine Virginie, de Revel Gilles and Teissedre Pierre-Louis. Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level. : Food chemistry. 20131202.