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Assessing the Aromatic Potential of Cabernet Sauvignon and Merlot Musts Used to Produce Rose Wine by Assaying the Cysteinylated Precursor of 3-Mercaptohexan-1-ol/ / Murat, M-L / American Chemical Society, Books and Journals Division] / Journal of agricultural and food chemist / 5412-5417p. / 2001
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