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Article

Phenomena of Oxidation and Reduction in Wines and Applications

J. Ribéreau-Gayon
Am J Enol Vitic.  1963  14: 139-143  ; DOI: 10.5344/ajev.1963.14.3.139
J. Ribéreau-Gayon
Professeur à la Faculté des Sciences Université de Bordeaux, Directeur de la Station Agronomique et Oenologique.
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vol. 14 no. 3

DOI 
https://doi.org/10.5344/ajev.1963.14.3.139

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American Journal of Enology and Viticulture

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Copyright 1963 by the American Society for Enology and Viticulture

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Vol 14 Issue 3

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Phenomena of Oxidation and Reduction in Wines and Applications
J. Ribéreau-Gayon
Am J Enol Vitic.  1963  14: 139-143  ; DOI: 10.5344/ajev.1963.14.3.139
J. Ribéreau-Gayon
Professeur à la Faculté des Sciences Université de Bordeaux, Directeur de la Station Agronomique et Oenologique.
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Phenomena of Oxidation and Reduction in Wines and Applications
J. Ribéreau-Gayon
Am J Enol Vitic.  1963  14: 139-143  ; DOI: 10.5344/ajev.1963.14.3.139
J. Ribéreau-Gayon
Professeur à la Faculté des Sciences Université de Bordeaux, Directeur de la Station Agronomique et Oenologique.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
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