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	1.	Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process. [electronic resource] by Cutzach, I Chatonnet, P Dubourdieu, D Producer: 20000828 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines. [electronic resource] by Cutzach, I Chatonnet, P Dubourdieu, D Producer: 20000830 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Identifying new volatile compounds in toasted oak. [electronic resource] by Cutzach, I Chatonnet, P Henry, R Dubourdieu, D Producer: 20000822 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Monitoring toasting intensity of barrels by chromatographic analysis of volatile compounds from toasted oak wood. [electronic resource] by Chatonnet, P Cutzach, I Pons, M Dubourdieu, D Producer: 20000211 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)