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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 Wessel Johannes Du Toit, Antonio C. Silva Ferreira, Katja Šuklje, Elizma Van Wyngaard, Carien Coetzee, 2016, original scientific article Found in: osebi Keywords: Sauvignon blanc, oxygen, wine aroma, sensory Published: 06.12.2016; Views: 4343; Downloads: 0 Fulltext (2,02 MB)

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