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Title:Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine
Authors:Coetzee, Carien (Author)
Van Wyngaard, Elizma (Author)
Šuklje, Katja (Author)
Ferreira, Antonio C. Silva (Author)
Du Toit, Wessel Johannes (Author)
Files:This document has no files. This document may have a phisical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Work type:Not categorized (r6)
Tipology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Keywords:Sauvignon blanc, oxygen, wine aroma, sensory
Year of publishing:2016
Number of pages:7979-7993
COBISS_ID:4595707 Link is opened in a new window
License:CC BY-NC-ND 4.0
This work is available under this license: Creative Commons Attribution Non-Commercial No Derivatives 4.0 International
Categories:Document is not linked to any category.
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Record is a part of a journal

Title:Journal of Agricultural and Food Chemistry
Year of publishing:2016