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M. Noestheden
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Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine
Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes
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