Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration
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2020
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| Reference Key |
paissoni2020rolefood
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|---|---|
| Authors | Paissoni, M.A. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2020.126633 |
| URL | |
| Keywords | Keywords not found |
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