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2007•Unpublished venueRequires access

Effect of microoxygenation on the aromatic composition and colour parameters of red wines of Castilla y León (Spain)

Silvia Pérez Magariño, Miriam Ortega Heras, M. Sánchez Iglesias, María José

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Key concepts: Composition (language), Wine, Geography, Food science, Art, Chemistry, Literature

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Effect of microoxygenation on the aromatic composition and colour parameters of red wines of Castilla y León (Spain) — Research Paper | ScholarLens