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Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation–reduction potential, color, and sensory attributes

Crossref DOI link: https://doi.org/10.1007/s13197-018-3420-7

Published Online: 2018-09-17

Published Print: 2018-12

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

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