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Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines

Margarita Chaves1, Luis Zea, Lourdes Moyano

  • 1Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus de Rabanales, Edificio C-3, 14014 Cordoba, Spain.

Journal of Agricultural and Food Chemistry
|April 4, 2007
PubMed

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