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A procedure for the measurement of Oxygen Consumption Rates..:
Marrufo-Curtido, Almudena
;
Carrascón, Vanesa
;
Bueno, Mónica
..
Food Chemistry. 248 (2018) - p. 37-45 , 2018
Link:
https://doi.org/10.1016/j.foodchem.2017.12.028
RT Journal T1
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.12.028&Exemplar=1&LAN=DE A1 Marrufo-Curtido, Almudena A1 Carrascón, Vanesa A1 Bueno, Mónica A1 Ferreira, Vicente A1 Escudero, Ana PB Elsevier BV YR 2018 SN 0308-8146 JF Food Chemistry VO 248 SP 37 OP 45 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.12.028 DO https://doi.org/10.1016/j.foodchem.2017.12.028 SF ELIB - SuUB Bremen
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