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Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.

by WELKE, J. E., BARBARÁ, J. A., ZANUS, M. C., LAZZAROTTO, M., ZINI, C. A.
Published 2015-01-23
Other Authors: “...UFRGS; UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; UFRGS....”

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