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The influence of pre-fermentative treatments on the volatile, chromatic features, organic acids and phenolic content of Fetească albă Romanian wine

Ana-Maria Moroşanu, Valeriu V. Cotea, Camelia Elena Luchian, Marius Niculaua, Cintia Colibaba and Alexandru Cătălin Tarţian

BIO Web Conf., 7 (2016) 02017

DOI: https://doi.org/10.1051/bioconf/20160702017

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