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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method	211

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Documento 16- Úbeda et al., 2019.pdf	79

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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method	124

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Documento 16- Úbeda et al., 2019.pdf	41

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October 2024	30
November 2024	18
December 2024	39
January 2025	15
February 2025	10
March 2025	12
April 2025	0

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April 2025

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