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Journal: Beverages, 2018
Volume: 4
Number: 102

Article: Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood
Authors: by Pilar Rubio-Bretón, Teresa Garde-Cerdán and Juana Martínez
Link: https://www.mdpi.com/2306-5710/4/4/102

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