The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine
Francisco José Martín-García(University of Córdoba), Rafael A. Peinado(University of Córdoba), Teresa García‐Martínez(University of Córdoba), Juan Carlos Mauricio(University of Córdoba), Nieves López de Lerma(University of Córdoba), Sandra Palacios-Fernández(University of Córdoba)
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