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EFFECT OF DIFFERENT EXTRACTIVE OENOLOGICAL PRACTICES ON PHENOLIC AND COLOR COMPOSITION OF RED WINES
【作 者】
：
【机 构】
：
Department of Biotechnology and Food Science, University of Burgos, E-09001, SPAIN
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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