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3. Determination of methoxypyrazine in red wine by stable isotope dilution gas chromatography–mass spectrometry;Allen;Journal of Agricultural and Food Chemistry,1994
4. Chemical markers for aroma of Vitis vinifera Var. Chardonnay regional wines;Arrhenius;Journal of Agricultural and Food Chemistry,1996
5. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models;Aznar;Journal of Agricultural and Food Chemistry,2003