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Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Rafael Martínez-García, Juan Moreno, Andrea Bellincontro, Luna Centioni, Anna Puig-Pujol, Rafael A. Peinado, Juan Carlos Mauricio and Teresa García-Martínez
Food Chemistry 334 127574 (2021)
DOI: 10.1016/j.foodchem.2020.127574
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