Cite
HARVARD Citation
Millet, M. et al. (2019). Self-aggregation of oxidized procyanidins contributes to the formation of heat-reversible haze in apple-based liqueur wine. Food chemistry. pp. 797-805. [Online].
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Millet, M. et al. (2019). Self-aggregation of oxidized procyanidins contributes to the formation of heat-reversible haze in apple-based liqueur wine. Food chemistry. pp. 797-805. [Online].