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Elsevier

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Study of the volatile composition of an aqueous oak smoke preparation

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Effect of extracts of oak (Quercus petraea) bark, oak leaves, aloe vera (Curacao aloe), coconut shell and wine on the colloidal stability of milk and concentrated milk

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Standardisation of the chromatic characteristics of sobretablas wine macerates obtained by an accelerated ageing technique using heating and oak shavings - aging markers

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Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition

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