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Journal: Molecules, 2022
Volume: 27
Number: 7744
Article:
Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration
Authors:
by
M. Angeles Varo, Maria P. Serratosa, Juan MartÃn-Gómez, Lourdes Moyano and Julieta Mérida
Link:
https://www.mdpi.com/1420-3049/27/22/7744
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