Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

Valentin, L.
Food chemistry 2020 Vol. 302 pp. 0-0
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valentin2020chemicalfood

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10.1016/j.foodchem.2019.125340
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