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Sensory and preference evaluation of the addition of organic acids to white wines
Authors
Inês do Carmo Gil Ruivo
Publication date
15 December 2017
Publisher
Abstract
Abstract is not available.
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Open Repository of the University of Porto
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oai:repositorio-aberto.up.pt:1...
Last time updated on 18/04/2020
Repositório Aberto da Universidade do Porto
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oai:repositorio-aberto.up.pt:1...
Last time updated on 17/04/2018
