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Boulet, J.C., Ducasse, M.A. and Cheynier, V. (2017) Ultraviolet Spectroscopy Study of Phenolic Substances and Other Major Compounds in Red Wines: Relationship between Astringency and the Concentration of Phenolic Substances. Australian Journal of Grape and Wine Research, 23, 193-199.
https://doi.org/10.1111/ajgw.12265

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