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Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

María J Aguirre1, Mauricio Isaacs2, Betty Matsuhiro1

  • 1Faculty of Chemistry and Biology, Universidad de Santiago de Chile, Av. B. O'Higgins 3363, Santiago, Chile.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
Aged red wineAnthocyaninsCondensationDifferential pulse voltammetry

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