Cite
HARVARD Citation
Longo, R. et al. (2017). Changes in volatile composition and sensory attributes of wines during alcohol content reduction. Journal of the science of food and agriculture. pp. 8-16. [Online].
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Longo, R. et al. (2017). Changes in volatile composition and sensory attributes of wines during alcohol content reduction. Journal of the science of food and agriculture. pp. 8-16. [Online].