Article
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
Fecha
2019Registro en:
119, , 554-563
09639969
Autor
Ubeda C.
Kania-Zelada I.
del Barrio-Galán R.
Medel-Marabolí M.
Gil M.
Peña-Neira Á.
Institución
Materias
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