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Q50504930-057BA0ED-1A2F-4042-BAA0-E49B02EA6BD4
Q50504930-057BA0ED-1A2F-4042-BAA0-E49B02EA6BD4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-057BA0ED-1A2F-4042-BAA0-E49B02EA6BD4
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).
P2860
Q50504930-057BA0ED-1A2F-4042-BAA0-E49B02EA6BD4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50504930-057BA0ED-1A2F-4042-BAA0-E49B02EA6BD4
rank
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wasDerivedFrom
938c64c7408e3a392e3cede646e2b23566850bc2
P2860
Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin.