Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process
- 28 October 1997
- journal article
- research article
- Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
- Vol. 205 (5) , 392-396
- https://doi.org/10.1007/s002170050187
Abstract
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