Cite
HARVARD Citation
Paissoni, M. et al. (2020). Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration. Food chemistry. p. . [Online].
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Paissoni, M. et al. (2020). Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration. Food chemistry. p. . [Online].