CITATION STYLE
Shoseyov, O., & Bravdo, B. (2001). Enhancement of Aroma in Grapes and Wines: Biotechnolodical Approaches. In Molecular Biology & Biotechnology of the Grapevine (pp. 225–240). Springer Netherlands. https://doi.org/10.1007/978-94-017-2308-4_9
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