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APA Citation
Picariello, L., Gambuti, A., Petracca, F., Rinaldi, A., & Moio, L. (2018). enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. International journal of food science & technology, 53, 228–236. http://access.bl.uk/ark:/81055/vdc_100054921832.0x00002d