Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity
Dutra, Maria da Conceição Prudêncio, Viana, Arão Cardoso, Pereira, Giuliano Elias, Nassur, Rita de Cássia Mirella Resende, Lima, Marcos dos Santos
Published in Food chemistry (01.05.2021)
Published in Food chemistry (01.05.2021)
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