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Wine Oxidation
Felipe Laurie,
Andrew Clark
Agricultural, Environmental and Veterinary Sciences
Research output
:
Book chapter/Published conference paper
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Chapter
Overview
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Dive into the research topics of 'Wine Oxidation'. Together they form a unique fingerprint.
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Weight
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Food Science
Antioxidant
100%
Food Quality
100%
Red Meat
66%
Enriched Food
66%
Antioxidant Active Packaging
66%
Omega 3 Fatty Acid
66%
Polyunsaturated Fatty Acid
66%
Edible Oil
33%
Plant-Based Food
33%
Edible Film
33%
Poultry Meat
33%
Dairy Product
33%
Poultry Products
33%
Natural Antioxidant
33%
Keyphrases
Omega Polyunsaturated Fatty Acids
33%