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Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

✍ Scribed by P. Hernández-Orte; A.C. Lapeña; A. Escudero; J. Astrain; C. Baron; I. Pardo; L. Polo; S. Ferrer; J. Cacho; V. Ferreira

No coin nor oath required. For personal study only.

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