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Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
J Agric Food Chem. 2006 Jun 14;54(12):4246-52. doi: 10.1021/jf052842t.
J Agric Food Chem. 2006.
PMID: 16756353
Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening.
Canals R, Llaudy MC, Valls J, Canals JM, Zamora F.
Canals R, et al.
J Agric Food Chem. 2005 May 18;53(10):4019-25. doi: 10.1021/jf047872v.
J Agric Food Chem. 2005.
PMID: 15884833
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