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Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.
Food Chem. 2016 Apr 15;197(Pt A):39-46. doi: 10.1016/j.foodchem.2015.10.095. Epub 2015 Nov 10.
Food Chem. 2016.
PMID: 26616922
Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage.
Bimpilas A, Tsimogiannis D, Balta-Brouma K, Lymperopoulou T, Oreopoulou V.
Bimpilas A, et al.
Food Chem. 2015 Jul 1;178:164-71. doi: 10.1016/j.foodchem.2015.01.090. Epub 2015 Jan 24.
Food Chem. 2015.
PMID: 25704697
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