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2002•Unpublished venueRequires access

[Study of anthocyanins extraction during red wine winemaking through HPLC]. [Spanish]

E Garcia Beneytez, Félix Cabello, Eugenio Revilla

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Key concepts: Winemaking, Wine, Food science, Extraction (chemistry), Malolactic fermentation, Vineyard, Oenology, Anthocyanin

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