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Q50451710-F2FCE7D0-B61E-4F73-9ABA-7710CDAAD324
Q50451710-F2FCE7D0-B61E-4F73-9ABA-7710CDAAD324
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50451710-F2FCE7D0-B61E-4F73-9ABA-7710CDAAD324
Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
P2860
Q50451710-F2FCE7D0-B61E-4F73-9ABA-7710CDAAD324
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50451710-F2FCE7D0-B61E-4F73-9ABA-7710CDAAD324
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wasDerivedFrom
52a7ce23e014ec136a66530883b4ce89b535d5ea
P2860
Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds