Documents publiés en "2026"

B

Barboza Januário, J. G., Martinez, G., Álvares Monge Neto, A., & Lavoie, J.-M. (2026). Effects of defective maple syrup and fermentation parameters on the kinetics, physicochemical characteristics, and volatile compounds of maple wine. Food Chemistry, 513, 148885 (11 pages). Lien externe

M

Martinez, G., Barboza Januário, J. G., & Lavoie, J.-M. (2026). Identification of aging markers and volatile compound changes during natural aging of commercial whisky by HS–(SPME)–GC–MS. ACS Food Science & Technology, 6(4), 996-1003. Lien externe