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Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniques

Food ChemistryFood AuthenticityFood AuthenticationFood AnalysisMass SpectrometryBound Volatile CompoundsAnalytical ChemistryNon-aromatic GrapesAuthenticity MarkersMetabolomicsMedicineChromatography