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Liu, Y. et al.
Effect of training systems on accumulation of flavan-3-ols in Cabernet Sauvignon grape seeds at the north foot of Mt. Tianshan
.
S. Afr. J. Enol. Vitic.
, 2018, vol.39, no.1, p.35-46. ISSN 2224-7904
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Duan, L.L. et al.
Effects of adding unsaturated fatty acids on fatty acid composition of
saccharomyces cerevisiae
and major volatile compounds in wine
.
S. Afr. J. Enol. Vitic.
, 2015, vol.36, no.2, p.285-295. ISSN 2224-7904
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Duan, L.-L. et al.
Characteristic aroma compounds in two new
Vitis vinifera
cultivars (table grapes) and impact of vintage and greenhouse cultivation
.
S. Afr. J. Enol. Vitic.
, 2014, vol.35, no.2, p.264-277. ISSN 2224-7904
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Li, Q. et al.
Comparison of proanthocyanidins with different polymerisation degrees among berry skins of 'Shiraz', 'Cabernet Sauvignon', and 'Marselan'
.
S. Afr. J. Enol. Vitic.
, 2014, vol.35, no.1, p.51-58. ISSN 2224-7904
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abstract in english
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