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Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines.
NPJ Sci Food. 2023 Feb 8;7(1):5. doi: 10.1038/s41538-023-00180-8.
NPJ Sci Food. 2023.
PMID: 36750569
Free PMC article.
Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions.
Zhang X, Bekker MZ, Kulcsar AC, Nandorfy DE, Clark AC.
Zhang X, et al. Among authors: kulcsar ac.
J Agric Food Chem. 2024 May 3. doi: 10.1021/acs.jafc.4c01419. Online ahead of print.
J Agric Food Chem. 2024.
PMID: 38698723
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