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Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

Food ChemistryGrapevine Bunch StemHealth SciencesFood Bioactive CompoundMedicineWine PerceptionPhytochemicalPhytochemistryPharmacologyIn-vitro BioaccessibilityPolyphenolicsOxidative StressCane By-products