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Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.
J Food Sci Technol. 2016 Jun;53(6):2634-43. doi: 10.1007/s13197-016-2235-7. Epub 2016 Jun 1.
J Food Sci Technol. 2016.
PMID: 27478219
Free PMC article.
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