Cite
HARVARD Citation
Caillé, S. et al. (n.d.). Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration. Food quality and preference. pp. 225-230. [Online].
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Caillé, S. et al. (n.d.). Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration. Food quality and preference. pp. 225-230. [Online].