Cite
HARVARD Citation
Parpinello, G. et al. (2015). Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management. Food chemistry. pp. 145-152. [Online].
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Parpinello, G. et al. (2015). Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management. Food chemistry. pp. 145-152. [Online].