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

Phenolic Compounds in Fruit Beverages

1
Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Quinta da Alagoa—Estrada de Nelas, 3500-606 Viseu, Portugal
2
Chemistry Research Centre (CQ-VR), Food and Wine Chemistry Lab, 5001-801 Vila Real, Portugal
Beverages 2018, 4(2), 35; https://doi.org/10.3390/beverages4020035
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)
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
MDPI and ACS Style

Jordão, A.M. Phenolic Compounds in Fruit Beverages. Beverages 2018, 4, 35. https://doi.org/10.3390/beverages4020035

AMA Style

Jordão AM. Phenolic Compounds in Fruit Beverages. Beverages. 2018; 4(2):35. https://doi.org/10.3390/beverages4020035

Chicago/Turabian Style

Jordão, António M. 2018. "Phenolic Compounds in Fruit Beverages" Beverages 4, no. 2: 35. https://doi.org/10.3390/beverages4020035

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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