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http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_5/101021jf040332d/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_18/101021jf061240m/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_8/101021jf0109367/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_18/101021jf030087i/authorship/1
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Effect of β-Glycosidase Activity of Oenococcus oeni on theGlycosylated Flavor Precursors of Tannat Wine duringMalolactic Fermentation
Aging Effect on the Pigment Composition and Color ofVitis vinifera L. Cv. Tannat Wines. Contribution of the MainPigment Families to Wine Color
Aroma Composition of Vitis vinifera Cv. Tannat: the TypicalRed Wine from Uruguay
Terpene Compounds as Possible Precursors of 1,8-Cineole inRed Grapes and Wines
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