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Article

The Effect of pH on the Precipitation of the Anthocyanins of Wine as Their Lead Salts

L. R. Mattick, L. D. Weirs, W. B. Robinson
Am J Enol Vitic. January 1969 20: 206-212; published ahead of print January 01, 1969
L. R. Mattick
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L. D. Weirs
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W. B. Robinson
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Article Information

vol. 20 no. 4


Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 1, 1969.

Copyright & Usage 
Copyright 1969 by the American Society for Enology and Viticulture

Author Information

  1. L. R. Mattick,
  2. L. D. Weirs and
  3. W. B. Robinson
  1. Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456.

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Vol 20 Issue 4

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The Effect of pH on the Precipitation of the Anthocyanins of Wine as Their Lead Salts
L. R. Mattick, L. D. Weirs, W. B. Robinson
Am J Enol Vitic.  January 1969  20: 206-212;  published ahead of print January 01, 1969

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The Effect of pH on the Precipitation of the Anthocyanins of Wine as Their Lead Salts
L. R. Mattick, L. D. Weirs, W. B. Robinson
Am J Enol Vitic.  January 1969  20: 206-212;  published ahead of print January 01, 1969
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