Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis
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ID: 14814
2020
| Reference Key |
valentin2020chemicalfood
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| Authors | Valentin, L. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125340 |
| URL | |
| Keywords | Keywords not found |
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