Cite
HARVARD Citation
Ieri, F. et al. (2021). Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri. Food science & nutrition. 9 (12), pp. 6492-6500. [Online].
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Ieri, F. et al. (2021). Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri. Food science & nutrition. 9 (12), pp. 6492-6500. [Online].