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Q58468130-D9D9751F-C170-4632-A40C-B8A0DFC667FB
Q58468130-D9D9751F-C170-4632-A40C-B8A0DFC667FB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58468130-D9D9751F-C170-4632-A40C-B8A0DFC667FB
Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
P356
Q58468130-D9D9751F-C170-4632-A40C-B8A0DFC667FB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58468130-D9D9751F-C170-4632-A40C-B8A0DFC667FB
rank
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type
BestRank
Statement
P356
10.1016/J.FOODRES.2015.08.027
http://www.w3.org/2001/XMLSchema#string
P356
J.FOODRES.2015.08.027