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Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels
- Mirko De Rosso, Annarita Panighel, Antonio Dalla Vedova, Laura Stella, Riccardo Flamini
- Journal of Agricultural and Food Chemistry, March 2009, American Chemical Society (ACS)
- DOI: 10.1021/jf803161r