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Volumn 141, Issue 3, 2013, Pages 3230-3240

Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining

Author keywords

Grape browning; Phenolic compounds; Proanthocyanidins; Raisining; Red grapes; Sweet wines

Indexed keywords

COLOR; COLOR COMPUTER GRAPHICS; DEHYDRATION; ESTERS; FLAVONOIDS;

EID: 84879811049     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.142     Document Type: Article
Times cited : (36)

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