Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

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Title
Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine
Authors
Keywords
Hydroxytyrosol, Quality wine, Color, Aroma, Sensorial, Olfactometry
Journal
FOOD CHEMISTRY
Volume 192, Issue -, Pages 25-33
Publisher
Elsevier BV
Online
2015-07-01
DOI
10.1016/j.foodchem.2015.06.085

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