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Effect of macerating enzyme treatment on the polyphenol and..:
Ducasse, Marie-Agnès
;
Canal-Llauberes, Rose-Marie
;
de Lumley, Marie
...
Food Chemistry. 118 (2010) 2 - p. 369-376 , 2010
Link:
https://doi.org/10.1016/j.foodchem.2009.04.130
RT Journal T1
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2009.04.130&Exemplar=1&LAN=DE A1 Ducasse, Marie-Agnès A1 Canal-Llauberes, Rose-Marie A1 de Lumley, Marie A1 Williams, Pascale A1 Souquet, Jean-Marc A1 Fulcrand, Hélène A1 Doco, Thierry A1 Cheynier, Véronique PB Elsevier BV YR 2010 SN 0308-8146 JF Food Chemistry VO 118 IS 2 SP 369 OP 376 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2009.04.130 DO https://doi.org/10.1016/j.foodchem.2009.04.130 SF ELIB - SuUB Bremen
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