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This article has been cited by the following article(s):
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Red wine color: the role of polymeric pigments and pyranoanthocyanins in SO2 bleachable methods
Effect of fermentation technologies on the structural composition of polymeric polyphenols in aged red wines
Jian Zhao, Min Guo, Patrícia Martins, João Ramos, Lingxi Li and Baoshan Sun Journal of Food Composition and Analysis 125 105782 (2024) https://doi.org/10.1016/j.jfca.2023.105782
