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Journal: FoodsVolume: 14Number: 3188
Article: Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines
- Authors:
- Rui Liao1,2,
- Xiongjun Xiao1,2 and
- Huiling Huang1,2
- et al.
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