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Displaying 2609
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Raisin Spirits
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Racking
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Quantitation of glucose, malic acid, acetic acid, fumaric acid, shikimic acid and sorbic acid in wine using quantitative nuclear magnetic resonance spectrometry (1H NMR) (Type-IV)
Codes
Quantification of potentially allergenic residues of fining agent proteins in wine (Type-I)
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Qualitative determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC-MS) (Type-IV)
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