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Springer (part of Springer Nature), European Food Research and Technology

DOI: 10.1007/s00217-015-2583-y

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Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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