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Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSn) and Their Antioxidant and Antimicrobial Activity
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RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182
 
 

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Journal: Foods, 2020
Volume: 9
Number: 1785

Article: Phenolic Compounds as Markers of Wine Quality and Authenticity
Authors: by VakarÄ— MerkytÄ—, Edoardo Longo, Giulia Windisch and Emanuele Boselli
Link: https://www.mdpi.com/2304-8158/9/12/1785

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