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Characterization of phenolics in Lacrima di Morro d’Alba wine and role on its sensory attributes.
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- European Food Research & Technology, 2008, v. 227, n. 3, p. 709, doi. 10.1007/s00217-007-0777-7
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Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 13, p. 2175, doi. 10.1002/jsfa.2122
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- Article