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Articles
Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures
J. Pérez-NavarroInstituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, SpainView further author information
, E. García RomeroInstituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, SpainView further author information
, S. Gómez-AlonsoInstituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, SpainView further author information
& P. M. Izquierdo CañasInstituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain;Parque Científico y Tecnológico de Albacete, Albacete, SpainCorrespondence[email protected]
https://orcid.org/0000-0002-9736-9765View further author information
Pages 996-1007
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Received 18 Sep 2017, Accepted 19 May 2018, Published online: 01 Jun 2018
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