검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Evidence for moderate losses of dissolved CO2 during aging on lees of a champagne prestige cuvee Liger-Belair G, Carvajal-Perez D, Cilindre C, Facque J, Brevot M, Litoux-Desrues F, Chaperon V, Geoffroy R Journal of Food Engineering, 233, 40, 2018 |
| 2 |
Bubble dynamics in various commercial sparkling bottled waters Liger-Belair G, Sternenberg F, Brunner S, Robillard B, Cilindre C Journal of Food Engineering, 163, 60, 2015 |
| 3 |
Flowering as the Most Highly Sensitive Period of Grapevine (Vitis vinifera L. cv Mourvedre) to the Botryosphaeria Dieback Agents Neofusicoccum parvum and Diplodia seriata Infection Spagnolo A, Larignon P, Magnin-Robert M, Hovasse A, Cilindre C, Van Dorsselaer A, Clement C, Schaeffer-Reiss C, Fontaine F International Journal of Molecular Sciences, 15(6), 9644, 2014 |
| 4 |
Champagne cork popping revisited through high-speed infrared imaging: The role of temperature Liger-Belair G, Bourget M, Cilindre C, Pron H, Polidori G Journal of Food Engineering, 116(1), 78, 2013 |