The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines
Published 2016 View Full Article
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Title
The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 7, Pages C1669-C1678
Publisher
Wiley
Online
2016-05-31
DOI
10.1111/1750-3841.13340
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