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Artículo

Characterization of Glycosylated aroma compounds in Tannat grapes and feasibility of the near infrared spectroscopy application for their prediction

Etiquetas: Compuestos aromaticos glicosilados, Espectroscopia de infrarojo, Uvas, Uvas-Tannat

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From science-fiction to present life Comment on “A never-ending story in the sky: The secrets of chemical evolution” by C.Puzzarini and V.Barone