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Maykop State Technological University
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Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials
by
H. R. Siyukhov
,
T. A. Ustyuzhaninova
,
O. M. Rodina
Published 2019
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H. R. Siyukhov
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O. M. Rodina
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T. A. Ustyuzhaninova
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Food processing and manufacture
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TP368-456
1
anthocyanins
carbonic acid maceration
1
extraction
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phenolic acids
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thermovinification
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Carbonic acid
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