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, Conséquences sur la couleur des vins, 1993.

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E. Gomez-plaza, R. Gil-munoz, J. M. Lopez-roca, A. Martinez-cutillas, and J. L. Fernandez-fernandez, Maintenance of colour composition of a red wine during storage. Influence of prefermentive practices, maceration time and storage, LWT-Food Sci. Technol, vol.35, pp.46-53, 2002.

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D. K. Mishra, K. D. Dolan, and L. Yang, Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating, J. Food Sci, vol.73, pp.9-15, 2008.

M. Turturic?, N. St?nciuc, G. Bahrim, and G. Râpeanu, Effect of thermal treatment on phenolic compounds from plum (Prunus domestica) extracts-A kinetic study, J. Food Eng, vol.171, pp.200-207, 2016.

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G. L. Miller, Use of dinitrosalicylic acid reagent for the determination of reducing sugars, Anal. Chem, vol.31, pp.426-428, 1959.

Y. Glories, La couleur des vins rouges: 1 partie: Les équilibres des anthocyanes et des tanins, J. Int. Sci. Vigne Vin, vol.18, pp.195-217, 1984.

P. Ribéreau-gayon and E. Stonestreet, Le dosage des anthocyanes dans le vin rouge, Bull. Soc. Chim. Fr, vol.9, pp.2649-2652, 1965.

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