Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines

Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	SINGLETON, Vernon
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 43, no. 1 (1992), p. 63-70
Materias:	Compuestos fenólicos Taninos Vinos Antocianinas
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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