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Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
J Agric Food Chem. 2008 Jul 23;56(14):5932-41. doi: 10.1021/jf8006147. Epub 2008 Jun 18.
J Agric Food Chem. 2008.
PMID: 18558704
Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo-Mínguez F, Gómez-Plaza E.
Pérez-Prieto LJ, et al. Among authors: pardo minguez f.
J Agric Food Chem. 2003 Aug 27;51(18):5444-9. doi: 10.1021/jf0345292.
J Agric Food Chem. 2003.
PMID: 12926895
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Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo Mínguez F, Gómez-Plaza E.
Pérez-Prieto LJ, et al. Among authors: pardo minguez f.
J Agric Food Chem. 2002 May 22;50(11):3272-6. doi: 10.1021/jf011505r.
J Agric Food Chem. 2002.
PMID: 12009997
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