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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory

Katherina Fernández1, Ximena Labarca, Edmundo Bordeu

  • 1Department of Chemical Engineering and Bio-Processes, Pontificia Universidad Católica de Chile, Santiago, Chile.

Applied Spectroscopy
|November 22, 2007
PubMed

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