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1
JSFA.7138
JSFA.7138
http://dx.doi.org/10.1002/JSFA.7138
Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
P356
Q50451710-539672E3-CD81-4B35-861C-3F54CE8B9142
P356
JSFA.7138
http://dx.doi.org/10.1002/JSFA.7138