Publication | Closed Access
The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines
91
Citations
32
References
2010
Year
Food ChemistryEnvironmental ChemistryRed WinesEngineeringOxygen ExposureEnvironmental EngineeringWine PerceptionWine TastingBeverage IndustryToxicologyEnvironmental ToxicologyPolyphenolicsPolyphenolic CompositionHealth Sciences
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