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Q43482531-1AE48875-3497-416B-A8A8-5994BFE73459
Q43482531-1AE48875-3497-416B-A8A8-5994BFE73459
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43482531-1AE48875-3497-416B-A8A8-5994BFE73459
Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.
P2860
Q43482531-1AE48875-3497-416B-A8A8-5994BFE73459
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43482531-1AE48875-3497-416B-A8A8-5994BFE73459
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type
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wasDerivedFrom
d1c0d3464c6990b56520c38282f3264b64e12325
P2860
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).