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Redox processes in wines - measures to reduce the effects of oxidation

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dc.contributor.author STURZA, Rodica
dc.date.accessioned 2023-12-13T12:30:30Z
dc.date.available 2023-12-13T12:30:30Z
dc.date.issued 2023
dc.identifier.citation STURZA, Rodica. Redox processes in wines - measures to reduce the effects of oxidation. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 57. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25351
dc.description.abstract The objective of this paper is to elucidate the redox processes that occur throughout the winemaking process, their role on wine quality. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject wines en_US
dc.subject oxidation en_US
dc.subject oxidoreductions en_US
dc.subject wine quality en_US
dc.title Redox processes in wines - measures to reduce the effects of oxidation en_US
dc.type Article en_US


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