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Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios
Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios
2015
Dominik Durner
Patrick Nickolaus
Fabian Weber
Hai-Linh Trieu
Ulrich Fischer
Keywords:
Anthocyanin
Oxygenation
Biochemistry
Chemistry
Food science
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