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2008•Unpublished venueRequires access

Effect of polishing time of pigmented rice on anthocyanin content and rice wine quality

H.F. Mamucod, M.J.C. Ablaza, Alexsandra Valério, María Victoria Moreno Romero

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Key concepts: Anthocyanin, Wine, Food science, Quality (philosophy), Polishing, Agronomy, Horticulture, Chemistry

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