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Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes

✍ Scribed by Panceri, Carolina P.; Gomes, Trilicia M.; De Gois, Jefferson S.; Borges, Daniel L.G.; Bordignon-Luiz, Marilde T.

No coin nor oath required. For personal study only.

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