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Original Articles

High Performance Liquid Chromatography in Oenology

Pages 153-178 | Published online: 05 Dec 2006
 

Abstract

In this review I have included every reference I have been able to find in which h.p.l.c. has been used in analysing wines and musts. Clearly an article such as this would be incomplete if allied fields like brewing, food chemistry, and phytochemistry were ignored. I have therefore used my discretion in selecting from the huge number of publications in these areas those papers which seem to me likely to be of value to oenologists.

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