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First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one.
Food Chem. 2023 Jul 1;413:135678. doi: 10.1016/j.foodchem.2023.135678. Epub 2023 Feb 11.
Food Chem. 2023.
PMID: 36796265
Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus.
Delcros L, Godet T, Collas S, Hervé M, Blondin B, Roland A.
Delcros L, et al. Among authors: collas s.
Molecules. 2022 Oct 27;27(21):7306. doi: 10.3390/molecules27217306.
Molecules. 2022.
PMID: 36364131
Free PMC article.
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Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation.
Delcros L, Collas S, Hervé M, Blondin B, Roland A.
Delcros L, et al. Among authors: collas s.
J Agric Food Chem. 2023 Oct 11;71(40):14687-14696. doi: 10.1021/acs.jafc.3c02692. Epub 2023 Sep 26.
J Agric Food Chem. 2023.
PMID: 37751519
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