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Changes in the color components and phenolic content of red wines fromVitisviniferaL. Cv. “Tempranillo” during vinification and aging
Zenaida Guadalupe, Belén AyestaránVolume:
228
Language:
english
Pages:
10
DOI:
10.1007/s00217-008-0902-2
Date:
November, 2008
File:
PDF, 449 KB
english, 2008