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Journal: FoodsVolume: 10Number: 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:
  • Michela Pisani1,
  • Paola Astolfi1 and
  • Simona Sabbatini1
  • et al.
Link: https://www.mdpi.com/2304-8158/10/8/1953

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