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Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.
J Agric Food Chem. 2007 Jul 25;55(15):6244-51. doi: 10.1021/jf0705163. Epub 2007 Jul 4.
J Agric Food Chem. 2007.
PMID: 17608496
Use of nitrogen compounds in spontaneous and inoculated wine fermentations.
Goñi DT, Azpilicueta CA.
Goñi DT, et al. Among authors: azpilicueta ca.
J Agric Food Chem. 1999 Oct;47(10):4018-24. doi: 10.1021/jf981238y.
J Agric Food Chem. 1999.
PMID: 10552759
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