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American Chemical Society, Journal of Agricultural and Food Chemistry, 10(57), p. 4328-4333, 2009

DOI: 10.1021/jf8034836

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Analysis of Protein Composition of Red Wine in Comparison with Rosé and White Wines by Electrophoresis and High-Pressure Liquid Chromatography−Mass Spectrometry (HPLC-MS)

Journal article published in 2009 by Petra Wigand, Stefan Tenzer ORCID, Hansjoerg Schild, Heinz Decker
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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