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Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

DOI

49

Citations

38

References

2010

Year

María Jesús Cejudo‐Bastante, Isidro Hermosín‐Gutiérrez, M.S. Pérez-Coello
Food Chemistry

References

YearCitations

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