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Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability.
Food Chem. 2021 Oct 30;360:129996. doi: 10.1016/j.foodchem.2021.129996. Epub 2021 May 1.
Food Chem. 2021.
PMID: 34010762
Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.
Guise R, Filipe-Ribeiro L, Nascimento D, Bessa O, Nunes FM, Cosme F.
Guise R, et al.
Food Chem. 2014 Aug 1;156:250-7. doi: 10.1016/j.foodchem.2014.01.081. Epub 2014 Feb 5.
Food Chem. 2014.
PMID: 24629965
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Potassium-Containing Fluids for Diabetic Ketoacidosis.
Guise R, Ausherman K, Vazifedan T.
Guise R, et al.
J Pediatr Pharmacol Ther. 2021;26(6):592-596. doi: 10.5863/1551-6776-26.6.592. Epub 2021 Aug 16.
J Pediatr Pharmacol Ther. 2021.
PMID: 34421408
Free PMC article.
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