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Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide | Journal of Agricultural and Food Chemistry
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Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide | Journal of Agricultural and Food Chemistry
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Type of the Paper (Article
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Balance De Cuisine Électronique 200g - 0.05g Noir à Prix Carrefour
Agronomy | Free Full-Text | Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity in Mushrooms
A comprehensive evaluation of two sample treatment procedures for the determination of emerging and historical halogenated flame retardants in biota | Environmental Science and Pollution Research
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