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The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.In this paper, an approach to measure both the refractive index (RI) and the pressure simultaneously using two Whispering-Gallery Modes (WGMs) in a microdisk resonator is theoretically proposed. Due to the difference in t
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