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Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes

Giacomo Zapparoli1, Marilinda Lorenzini1, Emanuele Tosi2

  • 1Dipartimento di Biotecnologie, Università degli Studi di Verona, Verona, Italy.

Food Chemistry
|May 23, 2018
PubMed

Keywords:
Amarone wineAromaPenicilliumSensory analysis

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