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Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after

Angelita Gambuti1, Alessandra Rinaldi, Maurizio Ugliano

  • 1Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici (Napoli), Italy. angelita.gambuti@unina.it

Journal of Agricultural and Food Chemistry
|November 1, 2012
PubMed

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