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Analysis and Differentiation of the Volatile Compounds in Red and White Wines Using Desiccated Headspace Gas Chromatography-Mass Spectrometry Coupled with Chemometrics

Crossref DOI link: https://doi.org/10.1007/s12161-017-0924-0

Published Online: 2017-05-05

Published Print: 2017-11

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

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