Cite
HARVARD Citation
Leborgne, C. et al. (2023). Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines. Food chemistry. p. . [Online].
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Leborgne, C. et al. (2023). Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines. Food chemistry. p. . [Online].