<?xml version="1.0" encoding="UTF-8"?>
<references>
<reference>
  <a1>Sánchez-Acevedo, Elayma</a1>
  <a2>Lopez, Ricardo</a2>
  <a2>Ferreira, Vicente</a2>
  <t1>Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential</t1>
  <t2>Food chem.</t2>
  <sn/>
  <op/>
  <vo/>
  <ab/>
  <la>eng</la>
  <k1/>
  <pb/>
  <pp/>
  <yr>2023</yr>
  <ed/>
  <ul>http://zaguan.unizar.es/record/129649/files/texto_completo.pdf;
	http://zaguan.unizar.es/record/129649/files/texto_completo.jpg?subformat=icon;
	</ul>
  <no>Imported from Invenio.</no>
</reference>

</references>