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Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Santos, Mickael C. et al.

Food research international. Volume 116: (2019, February); pp 223-231 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Santos, Mickael C. et al.

Food research international. Volume 116 (2019); pp 223-231 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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