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Detection Method Optimization, Dynamic Changes during Alcoholic Fermentation and Content Analysis of “Brett Character” Compounds 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) in Chinese Red Wines

Crossref DOI link: https://doi.org/10.1007/s12161-016-0719-8

Published Online: 2016-11-19

Published Print: 2017-05

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

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