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Author:Le Fur, Y.

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4 matching references were found.

Le Fur, Y.; Maume, G.; Feuillat, M.; Maume, B.F., Characterization by gas chromatography/mass spectrometry of sterols in Saccharomyces cerevisiae during autolysis, J. Agric. Food Chem., 1999, 47, 7, 2860-2864, https://doi.org/10.1021/jf9806715 . [all data]

Le Fur, Y.; Mercurio, V.; Moio, L.; Blanquet, J.; Meunier, J.M., A new approach to examin the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to six French Chardonnay wines, J. Agric. Food Chem., 2003, 51, 2, 443-452, https://doi.org/10.1021/jf0205458 . [all data]

le Fur, Y.; Maume, G.; Feuillat, M.; Maume, B.F., Characterization by gas chromatography/mass spectrometry of sterols in Saccharomyces cerevisiae during autolysis, J. Agric. Food Chem., 1999, 47, 7, 2860-2864, https://doi.org/10.1021/jf9806715 . [all data]

Lorrain, B.; Ballester, J.; Thomas-Danguin, T.; Blanquet, J.; Meunier, J.M.; le Fur, Y., Selection of Potential Impact Odorants and Sensory Validation of Their Importance in Typical Chardonnay Wines, J. Agric. Food Chem., 2006, 54, 11, 3973-3981, https://doi.org/10.1021/jf052350g . [all data]