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Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 354 - 366
The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct... 
BRS Violeta | Flavonols | Hydroxycinnamic acid | Anthocyanins | Hybrid grape | Phenolic compounds | Proanthocyanidins | ANTIOXIDANT ACTIVITY | WINE | PROFILES | FOOD SCIENCE & TECHNOLOGY | RED GRAPES | COLOR | Anthocyanin | Esters | Resveratrol | Polyphenols | Skin | High performance liquid chromatography | Wines | Seeds | Grapes | Berries | Derivatives
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 2/2012, Volume 49, Issue 1, pp. 22 - 32
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Food Chemistry, ISSN 0308-8146, 08/2015, Volume 180, pp. 280 - 287
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