Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing

Author: Zea L.   Moyano L.   Moreno J.   Cortes B.   Medina M.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.75, Iss.1, 2001-10, pp. : 79-84

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Abstract