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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	420

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Documento 16- Úbeda et al., 2019.pdf	290

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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	125

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Documento 16- Úbeda et al., 2019.pdf	180

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September 2025	24
October 2025	22
November 2025	10
December 2025	7
January 2026	21
February 2026	22
March 2026	19

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35
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31
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35
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15
February 2026

27
March 2026

19
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