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2006•European Food Research and TechnologyRequires access

Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

Marta Cano-López, Francisco Pardo-Mínguez, J.M. López-Roca, Encarna Gómez‐Plaza

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Key concepts: Wine, Anthocyanin, Wine color, Chemistry, Food science, Bottle, Aging of wine, Grape wine

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