Cite
HARVARD Citation
Chinnici, F. et al. (n.d.). Changes in phenolic composition of red wines aged in cherry wood. Lebensmittel-Wissenschaft + Technologie =. 60 (2), pp. 977-984. [Online].
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Chinnici, F. et al. (n.d.). Changes in phenolic composition of red wines aged in cherry wood. Lebensmittel-Wissenschaft + Technologie =. 60 (2), pp. 977-984. [Online].