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Q48242774-7530E5AC-C0B4-43F7-9619-CBFC07CC840F
Q48242774-7530E5AC-C0B4-43F7-9619-CBFC07CC840F
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http://www.wikidata.org/entity/statement/Q48242774-7530E5AC-C0B4-43F7-9619-CBFC07CC840F
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione.
P2860
Q48242774-7530E5AC-C0B4-43F7-9619-CBFC07CC840F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q48242774-7530E5AC-C0B4-43F7-9619-CBFC07CC840F
rank
NormalRank
type
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wasDerivedFrom
ee6bab84de3c2ef72ac1acb7be507495cb3be9ec
P2860
Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.