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Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois

✍ Scribed by Michelle H. Johnson; Elvira Gonzalez de Mejia

Book ID: 111407216
Publisher: Institute of Food Technologists
Year: 2011
Tongue: English
Weight: 607 KB
Volume: 77
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2011.02505.x

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