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Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

DOIFull Paper Access

53

Citations

31

References

2020

Year

Maria da Conceição Prudêncio Dutra, Arão Cardoso Viana, G. E. Pereira, Rita de Cássia Mirela Resende Nassur, Marcos dos Santos Lima
Food Chemistry

References

YearCitations

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