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2021 4
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Pre-fermentative maceration with SO2 enhanced the must aromatic composition.
Garde-Cerdán T, Rubio-Bretón P, Marín-San Román S, Sáenz de Urturi I, Pérez-Álvarez EP. Garde-Cerdán T, et al. Among authors: rubio breton p. Food Chem. 2021 May 30;345:128870. doi: 10.1016/j.foodchem.2020.128870. Epub 2020 Dec 13. Food Chem. 2021. PMID: 33341557
Nanotechnology: recent advances in viticulture and enology.
Garde-Cerdán T, Souza-da Costa B, Rubio-Bretón P, Pérez-Álvarez EP. Garde-Cerdán T, et al. Among authors: rubio breton p. J Sci Food Agric. 2021 Dec;101(15):6156-6166. doi: 10.1002/jsfa.11406. Epub 2021 Jul 10. J Sci Food Agric. 2021. PMID: 34184284 Review.