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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	49

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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	38

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