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If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit
By Chemistry World4.7
182182 ratings
If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit

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