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Q50451710-7F6B5B93-9848-4011-8051-6A99EF1D9734
Q50451710-7F6B5B93-9848-4011-8051-6A99EF1D9734
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50451710-7F6B5B93-9848-4011-8051-6A99EF1D9734
Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
P1433
Q50451710-7F6B5B93-9848-4011-8051-6A99EF1D9734
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50451710-7F6B5B93-9848-4011-8051-6A99EF1D9734
rank
NormalRank
type
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Statement
wasDerivedFrom
99c343f09cef7fd661ddebfda909aaac3c990965
P1433
Journal of the Science of Food and Agriculture