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Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomic approaches

Food ChemistryEngineeringBiochemistryChemical CompoundsMass SpectrometryMetabolomic ProfilingSecondary MetaboliteAnalytical ChemistryMetabolomicsChromatographyMedicinePhytochemistryPrimary MetaboliteBiomolecular EngineeringNmr Metabolomic Approaches