The bioactive compounds, antioxidant capacity, and color...

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  • The bioactive compounds, antioxidant capacity, and color...

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Vicaş, Simona Ioana, Bandici, Livia, Teuşdea, Alin Cristian, Turcin, Valer, Popa, Dorin, Bandici, Gheorghe Emil
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Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2017.1317667
Date:
June, 2017
File:
PDF, 1.43 MB
english, 2017
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