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Artículo

Olfactometry evaluation and antimicrobial analysis of essential oils from Baccharis dentata (Vell.) G.M. Barroso and Baccharis uncinella DC.

Etiquetas: Aceites Escenciales, Baccharis Dentata, Baccharis Unicinela

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Chemical and sensory features of Torronte´s Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains