Eur Food Res Technol
 2022
DOI: 10.1007/s00217-022-04064-1
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Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes

Carlos Escott
1
,
Cristian Vaquero
2
,
Carmen López
3
et al.
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