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Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

Crossref DOI link: https://doi.org/10.1007/s00217-016-2714-0

Published Online: 2016-05-30

Published Print: 2016-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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