Aromatic Compounds From Cv. País Grapes: Technological And Sensorial Implications In Red And Sparkling Wines To Enhance These Wines Quality

dc.date.accessioned2017-07-03T22:31:34Z
dc.date.available2017-07-03T22:31:34Z
dc.date.created2017-07-03T22:31:34Z
dc.date.issued2014
dc.identifierhttp://hdl.handle.net/10533/202271
dc.identifier11140275
dc.languagespa
dc.relationhandle/10533/168888
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/11140275
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/111615
dc.relationhandle/10533/168878
dc.relationhandle/10533/108045
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile
dc.titleAromatic Compounds From Cv. País Grapes: Technological And Sensorial Implications In Red And Sparkling Wines To Enhance These Wines Quality
dc.typeInforme Final


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