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Paul Angers
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Paul Angers
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Paul Angers
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1
Changes in the flavan-3-ol and polysaccharide content during the fermentation of <i>Vitis vinifera</i> Cabernet-Sauvignon and cold-hardy <i>Vitis</i> varieties Frontenac and Fronte...
by
Paméla Nicolle
,
Kyle A. Williams
,
Paul
Angers
,
Karine Pedneault
Published 2021-03-01
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Article
2
Flavan-3-ol and polysaccharide content and profile during the fermentation of Vitis vinifera Cabernet Sauvignon and cold-hardy Vitis sp. Frontenac
by
Paméla Nicolle
,
Kyle A. Williams
,
Paul
Angers
,
Karine Pedneault
Published 2021-03-01
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Article
3
Flavan-3-ol and polysaccharide content and profile during the fermentation of Vitis vinifera Cabernet Sauvignon and cold-hardy Vitis sp. Frontenac
by
Paméla Nicolle
,
Kyle A. Williams
,
Paul
Angers
,
Karine Pedneault
Published 2021-03-01
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Article
4
Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production
by
Amélie Slegers
,
Paul
Angers
,
Étienne Ouellet
,
Tamara Truchon
,
Karine Pedneault
Published 2015-06-01
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Article
5
Liver and plasma lipid changes induced by cyclic fatty acid monomers from heated vegetable oil in the rat
by
Jean Mboma
,
Nadine Leblanc
,
Sereana Wan
,
René L. Jacobs
,
André Tchernof
,
Pascal Dubé
,
Paul
Angers
,
Hélène Jacques
Published 2018-11-01
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Article
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