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Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Food ChemistryGas Chromatography–mass SpectrometrySensory AttributesGas ChromatographyChemical CompositionFood AnalysisMass SpectrometryAnalytical ChemistrySensory ScienceMedicineVarious Cherry WinesChromatography