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Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration Molecules, 27 (22), 2022.

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Levaduras como inhibidoras del pardeamiento. Estudio en vino blanco tipo fino Editorial Académica Española (LAP LAMBERT Academic Publishing GmbH & Co. KG), Saarbrücken (Alemania),

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