Cite
HARVARD Citation
Herrero, P. et al. (2016). Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product. Food chemistry. pp. 239-250. [Online].
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Herrero, P. et al. (2016). Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product. Food chemistry. pp. 239-250. [Online].