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1 Ergebnisse
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Effect of innovative technology using staves and micro-oxyg..:
Granja-Soares, J.
;
Roque, Rita
;
Cabrita, M.J.
...
Food Chemistry. 333 (2020) - p. 127450 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2020.127450
RT Journal T1
Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127450&Exemplar=1&LAN=DE A1 Granja-Soares, J. A1 Roque, Rita A1 Cabrita, M.J. A1 Anjos, Ofélia A1 Belchior, A.P. A1 Caldeira, Ilda A1 Canas, Sara PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 333 SP 127450 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127450 DO https://doi.org/10.1016/j.foodchem.2020.127450 SF ELIB - SuUB Bremen
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