Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?
- 1 January 1994
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 51 (4), 365-371
- https://doi.org/10.1016/0308-8146(94)90187-2
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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