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Comparison between the tristimulus measurements Yxy and L * a * b * to evaluate the colour of young red wines

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Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis

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Trans-resveratrol in wines from the Canary Islands (Spain). Analysis by high performance liquid chromatography

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Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing

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