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Haloanisole and halophenol contamination in Spanish aged red wines

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Polyphenols, resveratrol, antioxidant activity and ochratoxin a contamination in red table wines, controlled denomination of origin (DOC) wines and wines obtained from organic farming

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Development of a Quantitative Real-Time PCR Method for Estimation of the Total Number of Vibrio parahaemolyticus in Contaminated Shellfish and Seawater

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Effect of the Addition of Bentonite and Polyvinylpolypyrrolidone on the Colour and Long-term Stability of Red Wines

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