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- j.foodchem.2010.04.008 doi "10.1016/j.foodchem.2010.04.008".
- j.foodchem.2010.04.008 first1 "J.".
- j.foodchem.2010.04.008 first2 "C.".
- j.foodchem.2010.04.008 first3 "J.M.".
- j.foodchem.2010.04.008 first4 "J.B.".
- j.foodchem.2010.04.008 first5 "O.".
- j.foodchem.2010.04.008 first6 "S.".
- j.foodchem.2010.04.008 first7 "H.".
- j.foodchem.2010.04.008 first8 "V.".
- j.foodchem.2010.04.008 isCitedBy Phenolic_content_in_wine.
- j.foodchem.2010.04.008 isCitedBy Pyranoanthocyanin.
- j.foodchem.2010.04.008 journal "Food Chemistry".
- j.foodchem.2010.04.008 last1 "Wirth".
- j.foodchem.2010.04.008 last2 "Morel-Salmi".
- j.foodchem.2010.04.008 last3 "Souquet".
- j.foodchem.2010.04.008 last4 "Dieval".
- j.foodchem.2010.04.008 last5 "Aagaard".
- j.foodchem.2010.04.008 last6 "Vidal".
- j.foodchem.2010.04.008 last7 "Fulcrand".
- j.foodchem.2010.04.008 last8 "Cheynier".
- j.foodchem.2010.04.008 pages "107".
- j.foodchem.2010.04.008 pages "107–116".
- j.foodchem.2010.04.008 title "The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines".
- j.foodchem.2010.04.008 volume "123".
- j.foodchem.2010.04.008 year "2010".