5.78
[1]. Ross R Farrell, et al. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality. Sci Rep. 15 Nov 7:5:17334.
P61-P64-P71-P8-P3+P35-P34+P34-P36+P364-P45-P51
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