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Berry ripening,pre‐processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice |
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| Authors: | Giuseppe Genova Roberta Tosetti Pietro Tonutti |
| Affiliation: | Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy |
| Abstract: | |
| Keywords: | grape berries harvest time juice pasteurization phenol compounds postharvest ethylene ripening stage |