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Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View
Open AccessEditorial

Phenolic Compounds in Fruit Beverages

Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Quinta da Alagoa—Estrada de Nelas, 3500-606 Viseu, Portugal
Chemistry Research Centre (CQ-VR), Food and Wine Chemistry Lab, 5001-801 Vila Real, Portugal
Beverages 2018, 4(2), 35;
Received: 19 March 2018 / Revised: 19 March 2018 / Accepted: 21 March 2018 / Published: 1 May 2018
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
PDF [174 KB, uploaded 3 May 2018]
Note: In lieu of an abstract, this is an excerpt from the first page.


In this current special issue, different aspects related to phenolic compounds in fruit beverages
are presented.[...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Jordão, A.M. Phenolic Compounds in Fruit Beverages. Beverages 2018, 4, 35.

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