Cite
HARVARD Citation
Gambino, G. et al. (2022). Impact of oenological processing aids and additives on the genetic traceability of 'Nebbiolo' wine produced with withered grapes. Food research international. p. . [Online].
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Gambino, G. et al. (2022). Impact of oenological processing aids and additives on the genetic traceability of 'Nebbiolo' wine produced with withered grapes. Food research international. p. . [Online].