Cite
HARVARD Citation
Geffroy, O. et al. (2015). Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. Food chemistry. pp. 243-253. [Online].
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Geffroy, O. et al. (2015). Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. Food chemistry. pp. 243-253. [Online].