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Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying

Food ChemistryNutritionEngineeringBioactive ComponentsBotanyFood Bioactive CompoundAgricultural EconomicsPost-harvest PhysiologyPhytochemistryPhytochemicalAntioxidant CapacityPlant PhysiologyOxidative Stress