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Influence of hyperreductive (oxygen free) pressing on content of hydroxycinnamic acids in must and wine of variety Malvasia Istriana = L'influence de la pressure hyper réductive (sans oxygène) sur la teneur en acides hydroxycinnamiques dans le moût et le vin de la variété Malvasia Istriana = L'influsso della pressatura iperreduttiva (senza ossigeno) sul contenuto degli acidi idrossicinnamici nel mosto e nel vino
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