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Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
Food Res Int. 2019 Feb;116:190-199. doi: 10.1016/j.foodres.2018.08.012. Epub 2018 Aug 3.
Food Res Int. 2019.
PMID: 30716936
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