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2012•European Food Research and TechnologyRequires access

Influence of skin maceration time on the proanthocyanidin content of red wines

Naiara Busse‐Valverde, Ana Belén Bautista‐Ortín, Encarna Gómez‐Plaza, José Ignacio Fernández‐Fernández, Rocío Gil‐Muñoz

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Key concepts: Maceration (sewage), Proanthocyanidin, Chemistry, Wine, Food science, Composition (language), Berry, Polyphenol

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