The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
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| Description | scientific article published on 14 March 2008 |
| Author/s |
author: Juan Cacho Vicente Ferreira |
| Publication date | March 14, 2008 |
| Language | English |
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