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602
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A comparison of the color components and color stability of red wine from Noble and Cabernet Sauvignon at various pH levels
Author(s):
C.A. Sims
,
J.R. Morris
,
C. a Sims
,
J. Morris
,
CA. SIMS
,
JR Morris
,
C.A. SIMS
,
CA Sims
Publication date:
1985
Journal:
Am J Enol Viticult
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Karger: Nutrition and Dietetics
Author and article information
Journal
DOI::
10.5344/ajev.1985.36.3.181
ScienceOpen disciplines:
Medicine
,
Nutrition & Dietetics
Data availability:
ScienceOpen disciplines:
Medicine
,
Nutrition & Dietetics
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