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Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

Crossref DOI link: https://doi.org/10.1007/s00217-017-2951-x

Published Online: 2017-07-22

Published Print: 2018-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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