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EFFECT OF WINE AGEING IN OAK BARRELS ON THE PHENOLIC CONTENT AND ANTIOXlDANT CAPACITY OF RED WINE
【机 构】
：
Faculty of Food Technology and Biotechnology,University of Zagreb,Zagreb 10000,CROATIA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年期
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