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Journal of food science and technology

Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from


PMID 27777462

Abstract

Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the

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M34200
4-Methylcatechol, ≥95%
C7H8O2