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Article

Sherry Aroma. VI. Some Volatile Components of Flor Sherry of Spanish Origin. Neutral Substances

A. Dinsmoor Webb, Richard E. Kepner, Linda Maggiora
Am J Enol Vitic.  1967  18: 190-199  ; DOI: 10.5344/ajev.1967.18.4.190
A. Dinsmoor Webb
Department of Viticulture and Enology, University of California, Davis, California 95616
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Richard E. Kepner
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Linda Maggiora
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Article Information

vol. 18 no. 4

DOI 
https://doi.org/10.5344/ajev.1967.18.4.190

Published By 
American Journal of Enology and Viticulture
History 
  • Accepted November 1967
  • Published online January 1967.

Copyright & Usage 
Copyright 1967 by the American Society for Enology and Viticulture

Author Information

  1. A. Dinsmoor Webb,
  2. Richard E. Kepner and
  3. Linda Maggiora
  1. Department of Viticulture and Enology, University of California, Davis, California 95616
  2. Department of Chemistry, University of California, Davis, California 95616.

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Vol 18 Issue 4

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Sherry Aroma. VI. Some Volatile Components of Flor Sherry of Spanish Origin. Neutral Substances
A. Dinsmoor Webb, Richard E. Kepner, Linda Maggiora
Am J Enol Vitic.  1967  18: 190-199  ; DOI: 10.5344/ajev.1967.18.4.190
A. Dinsmoor Webb
Department of Viticulture and Enology, University of California, Davis, California 95616
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Richard E. Kepner
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Linda Maggiora
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Sherry Aroma. VI. Some Volatile Components of Flor Sherry of Spanish Origin. Neutral Substances
A. Dinsmoor Webb, Richard E. Kepner, Linda Maggiora
Am J Enol Vitic.  1967  18: 190-199  ; DOI: 10.5344/ajev.1967.18.4.190
A. Dinsmoor Webb
Department of Viticulture and Enology, University of California, Davis, California 95616
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Richard E. Kepner
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Linda Maggiora
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