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HPU processing after 18 months of storage did not affect wine color. However, it modified phenolic and volatile composition, with greater effect in wines with lower concentration of antioxidants. In addition, there was no significant difference in the phenolic and volatile composition among sonicated low-sulfite-GSH wine and the one with standard-sulfite content. Therefore, a combined HPU and low-sulfite-GSH treatment might be a promising method for production of low-sulfite wines.Background Necrotizing enterocolitis (NEC) is associated
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