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Articles

Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine

Deshidratación térmica de hollejos de uva: potencial liberación en el vino de color, compuestos fenólicos y aroma

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Pages 225-234 | Received 05 Jul 2011, Accepted 15 Oct 2011, Published online: 23 Feb 2012

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