Factors Influencing the Aroma Stability of New Zealand Sauvignon blanc

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dc.contributor.author Herbst, M en
dc.contributor.author Nicolau, Laura en
dc.contributor.author Kilmartin, Paul en
dc.coverage.spatial Hawke's Bay, NZ en
dc.date.accessioned 2012-05-07T22:34:45Z en
dc.date.issued 2009-08 en
dc.identifier.citation 15th Annual Romeo Bragato Conference. Aug 2009 en
dc.identifier.uri http://hdl.handle.net/2292/17790 en
dc.relation.ispartof 15th Annual Romeo Bragato Conference en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Factors Influencing the Aroma Stability of New Zealand Sauvignon blanc en
dc.type Conference Poster en
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.elements-id 89279 en
pubs.org-id Science en
pubs.org-id Chemistry en
pubs.record-created-at-source-date 2010-09-01 en


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