Enhancing the colour of blackcurrant wine by natural additives

Enhancing the colour of blackcurrant wine by natural additives

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Detalles Bibliográficos
Publicado en:	Wein-Wissenschaft
Autor principal:	Eiro, Maarit
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Wein-Wissenschaft v. 55, no. 1 (2000), p. 3-6
Materias:	Vinos Ribes nigrum Grosella negra Color Aditivos Flavonoides Vinos de frutas Antocianinas
Publicación relacionada:	Contenido en: Wein-Wissenschaft

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