Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol

Published 2011 View Full Article

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Title
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 130, Issue 2, Pages 370-375
Publisher
Elsevier BV
Online
2011-07-26
DOI
10.1016/j.foodchem.2011.07.053

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