The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions
| Autor: | dos Santos, Isabel, Bosman, Gurthwin, du Toit, Wessel, Aleixandre-Tudo, Jose Luis |
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| Zdroj: | In Food Control May 2023 147 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect