National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Chang, W.-Y.

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Only one matching reference was found.

Koh, K.-H.; Chang, W.-Y., Changes of volatile flavor compounds of seibel grape must during alcohol fermentation and aging, Korean Journal of Applied Microbiology and Biotechnology, 1999, 27, 6, 491-499. [all data]