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Characterization of chemical and sensory properties of Cabe..:
Tong, Wenzhe
;
Zhai, Hongyue
;
Qi, Mengyao
...
Food Research International. 184 (2024) - p. 114229 , 2024
Link:
https://doi.org/10.1016/j.foodres.2024.114229
RT Journal T1
Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2024.114229&Exemplar=1&LAN=DE A1 Tong, Wenzhe A1 Zhai, Hongyue A1 Qi, Mengyao A1 Hua, Yubo A1 Shi, Tonghua A1 Shang, Hua A1 Shi, Ying A1 Duan, Changqing A1 Lan, Yibin PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 184 SP 114229 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2024.114229 DO https://doi.org/10.1016/j.foodres.2024.114229 SF ELIB - SuUB Bremen
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