Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a “Fungal” and “Corky” Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines
- DOI
- 10.1021/jf102874f
- Published
- 2010-11-08
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/jf102874f,
title = {Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a “Fungal” and “Corky” Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines},
author = {Pascal Chatonnet and Antoine Fleury and Stéphane Boutou},
year = {2010},
journal = {Journal of Agricultural and Food Chemistry},
doi = {10.1021/jf102874f},
url = {https://doi.org/10.1021/jf102874f}
}RIS
TY - JOUR TI - Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a “Fungal” and “Corky” Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines AU - Pascal Chatonnet AU - Antoine Fleury AU - Stéphane Boutou PY - 2010 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/jf102874f UR - https://doi.org/10.1021/jf102874f ER -
APA
Chatonnet, P., Fleury, A., & Boutou, S. (2010). Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a “Fungal” and “Corky” Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf102874f
Source records
- crossref · retrieved 2026-09-25T02:08:53.094Z