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    Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah

    Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah by Gutiérrez, Isidro Hermosı́n, Lorenzo, Eva Sánchez-Palomo, Espinosa, Almudena Vicario

    Published in Food chemistry
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