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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	259

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Documento 16- Úbeda et al., 2019.pdf	90

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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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March 2025	12
April 2025	15
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June 2025	9

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