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Keyword [Toasted]
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1.
Discrimination Of Wine Aged With Different Toasted Oak Chips By Electronic Nose And GC-MS
2.
Study of Sequential Accelerated Solvent Extraction of Different Depths of Oak Tank Staves, Affected by Three Different Heat Sources, Analyzed by Gas Chromatography-Mass Spectrometry and Correlations to Sensory Descriptive Analysis of Their Model Wine Extr
3.
2,4,6-trichlorophenol production in American toasted oak ( Quercus alba)
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