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Efecto de diversas técnicas de Maceración pre-fermentativas sobre los compuestos volátiles mayoritaros de vinos blancos de Albarín
Gonzáles-Sanjosé, Luisa
Departamento de Biotecnología y Ciencias de ls Alimentación, Universidad de Burgos, España.
Mihnea, Mihaela
Departamento de Biotecnología y Ciencias de ls Alimentación, Universidad de Burgos, España.
ORCID iD:
0000-0003-2606-9455
Ortega-Heras, Miriam
Departamento de Biotecnología y Ciencias de ls Alimentación, Universidad de Burgos, España.
Pérez-Magariño, Silvia
ITACYL, Instituto Tecnológico Agrario de Castilla y León, España.
2013 (Italian)
Conference paper, Oral presentation only (Other academic)
Place, publisher, year, edition, pages
2013.
National Category
Food Engineering
Identifiers
URN:
urn:nbn:se:oru:diva-94145
OAI: oai:DiVA.org:oru-94145
DiVA, id:
diva2:1592072
Conference
Enoforum, Arezzo, Italia, May 7-9, 2013
Available from:
2021-09-08
Created:
2021-09-08
Last updated:
2021-09-09
Bibliographically approved
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Mihnea, Mihaela
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ieee
modern-language-association-8th-edition
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ieee
modern-language-association-8th-edition
vancouver
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de-DE
en-GB
en-US
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nn-NO
nn-NB
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