Drupal-Biblio17<style face="normal" font="default" size="100%">Environmental analysis of the production of natural cork stoppers in southern Europe (Catalonia – Spain)</style>Drupal-Biblio17<style face="normal" font="default" size="100%">Origin and Incidence of 2-Methoxy-3,5-dimethylpyrazine, a Compound with a ``Fungal'' and ``Corky'' Aroma Found in Cork Stoppers and Oak Chips in Contact with Wines</style>Drupal-Biblio17<style face="normal" font="default" size="100%">Formation of Acutissimin A in red wine through the contact with cork</style>Drupal-Biblio17<style face="normal" font="default" size="100%">Formation of Acutissimin A in red wine through the contact with cork</style>Drupal-Biblio17<style face="normal" font="default" size="100%">Analysis of Cork Taint in Wine and Cork Material at Olfactory Subthreshold Levels by Solid Phase Microextraction</style>Drupal-Biblio17<style face="normal" font="default" size="100%">Analysis of Cork Taint in Wine and Cork Material at Olfactory Subthreshold Levels by Solid Phase Microextraction</style>