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Journal: Foods, 2020
Volume: 9
Number: 996

Article: Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine
Authors: by Ana-Marija Jagatić Korenika, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner and Ana Jeromel
Link: https://www.mdpi.com/2304-8158/9/8/996

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