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3. Chemometric characterisation of Basque and French ciders according to their polyphenolic profiles;Alonso-Salces;Analytical and Bioanalytical Chemistry,2004
4. Bioactive compounds recovered from apple pomace as ingredient in cider processing: Monitoring of compounds during fermentation;Benvenutti;Journal of Food Science & Technology,2021
5. Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders;Buron;International Journal of Food Microbiology,2012