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[Evolution of the phenolic compound content of Valea Calugareasca red wines in function of wine-making and ageing conditions]. [French]

Ioana Popescu, N Neagu, Valentin Ioniţă, E Dragan

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Key concepts: Wine, Food science, Ageing, Function (biology), Aging of wine, Chemistry, Biology, Genetics

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[Evolution of the phenolic compound content of Valea Calugareasca red wines in function of wine-making and ageing conditions]. [French] — Research Paper | ScholarLens