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Changes in color parameters during fermentation and storage of red wine using Thai Roselle under different pHs and SO2 concentrations.

1997 Yokostuka, K., M. Yajima, T. Seki, and M. A. Matthews. Changes in color parameters during fermentation and storage of red wine using Thai Roselle under different pHs and SO2 concentrations. Food Science Technol. Institute, Tokoyo 3:105-109.

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