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Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology.
Heliyon. 2022 Dec 10;8(12):e12332. doi: 10.1016/j.heliyon.2022.e12332. eCollection 2022 Dec.
Heliyon. 2022.
PMID: 36590570
Free PMC article.
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.
Casassa LF, Bolcato EA, Sari SE.
Casassa LF, et al. Among authors: sari se.
Food Chem. 2015 May 1;174:110-8. doi: 10.1016/j.foodchem.2014.10.146. Epub 2014 Nov 3.
Food Chem. 2015.
PMID: 25529659
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