reference/17228550

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/17228550

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contentType	Journal Article
endingPage	4054
issn	0021-8561 1520-5118
issueIdentifier	14
pageRange	4048-4054
publicationName	Journal of Agricultural and Food Chemistry
startingPage	4048
bibliographicCitation	Ferreira V, Ortín N, Escudero A, López R, Cacho J. Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. J Agric Food Chem. 2002 Jul 03;50(14):4048–54. doi: 10.1021/jf0115645. PMID: 12083881.
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date	2002-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/12083881 https://doi.org/10.1021/jf0115645
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies
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