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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	354

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Documento 16- Úbeda et al., 2019.pdf	219

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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	104

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Documento 16- Úbeda et al., 2019.pdf	130

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July 2025	13
August 2025	12
September 2025	24
October 2025	22
November 2025	10
December 2025	3

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35
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31
December 2025

25
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