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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	330

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Documento 16- Úbeda et al., 2019.pdf	156

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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	119

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Documento 16- Úbeda et al., 2019.pdf	79

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July 2025	13
August 2025	12
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October 2025	11

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October 2025

28
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