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1. Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine Carien Coetzee, Elizma Van Wyngaard, Katja Šuklje, Antonio C. Silva Ferreira, Wessel Johannes Du Toit, 2016, original scientific article Keywords: Sauvignon blanc, oxygen, wine aroma, sensory Published in RUNG: 06.12.2016; Views: 6071; Downloads: 0 This document has many files! More...

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