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The influence of cation exchange treatment on the final characteristics of red wines

Cristina Lasanta1, Ildefonso Caro, Luis Pérez

  • 1Department of Chemical Engineering and Food Technology, College of Sciences, Campus Río San Pedro, University of Cádiz, PB 40, Puerto Real 11510, Spain. cristina.lasanta@uca.es

Food Chemistry
|February 16, 2013
PubMed

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