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    J. Mulero, G. Martínez, J. Oliva, S. Cermeño, J.M. Cayuela, P. Zafrilla, A. Martínez-Cachá, A. Barba, Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides, Food Chemistry, 2015, 180, 25

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    Zsuzsanna Czibulya, Ibolya Horváth, László Kollár, Martin Pour Nikfardjam, Sándor Kunsági-Máté, The effect of temperature, pH, and ionic strength on color stability of red wine, Tetrahedron, 2015, 71, 20, 3027

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