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67. Objective measures of grape quality: from Cabernet Sauvignon grape composition to wine sensory characteristics

Niimi, J., Tomic, O., Næs, T., Bastian, S.E.P., Jeffery,
D.W., Nicholson, E.L., Maffei, S.M., Boss, P.K.

LWT – Food Science and Technology 123:
109-105; 2020

 

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