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The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

โœ Scribed by G.K. SKOUROUMOUNIS; M.J. KWIATKOWSKI; I.L. FRANCIS; H. OAKEY; D.L. CAPONE; Z. PENG; B. DUNCAN; M.A. SEFTON; E.J. WATERS


Book ID
118073130
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
415 KB
Volume
11
Category
Article
ISSN
1322-7130

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