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2010•Food ChemistryRequires access

Sensory attributes of wine influenced by variety and berry shading discriminated by NMR metabolomics

Simone J. Rochfort, Vilnis Ezernieks, Susan E.P. Bastian, Mark O. Downey

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Key concepts: Wine, Vineyard, Flavour, Aroma, Metabolomics, Sensory analysis, Berry, Food science

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