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Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde

DOI

116

Citations

22

References

2006

Year

António Morata, Fernando Calderón, Carmen González, M.C. Gómez-Cordovés, José Antonio Suárez
Food Chemistry

References

YearCitations

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