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2003 | 2 |
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Analysis of grape and wine anthocyanins by HPLC-MS.
J Agric Food Chem. 2003 Sep 10;51(19):5622-9. doi: 10.1021/jf0302207.
J Agric Food Chem. 2003.
PMID: 12952411
Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
Ryan JM, Revilla E.
Ryan JM, et al. Among authors: revilla e.
J Agric Food Chem. 2003 May 21;51(11):3372-8. doi: 10.1021/jf020849u.
J Agric Food Chem. 2003.
PMID: 12744669
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Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines.
Añón A, López JF, Hernando D, Orriols I, Revilla E, Losada MM.
Añón A, et al. Among authors: revilla e.
Food Chem. 2014 Apr 1;148:268-75. doi: 10.1016/j.foodchem.2013.10.056. Epub 2013 Oct 19.
Food Chem. 2014.
PMID: 24262556
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