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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	80

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Documento 16- Úbeda et al., 2019.pdf	38

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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	65

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Documento 16- Úbeda et al., 2019.pdf	34

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March 2024	5
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May 2024	2
June 2024	11
July 2024	22
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September 2024	9

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3
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