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Journal: Foods, 2021
Volume: 10
Number: 1953

Article: Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera)
Authors: by Michela Pisani, Paola Astolfi, Simona Sabbatini and Patricia Carloni
Link: https://www.mdpi.com/2304-8158/10/8/1953

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