Cite
HARVARD Citation
Ubeda, C. et al. (2016). Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. Food chemistry. pp. 261-271. [Online].
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Ubeda, C. et al. (2016). Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. Food chemistry. pp. 261-271. [Online].