Varietal blends as a way of optimizing and preserving the anthocyanin content of pomegranate (Punica granatum L.) juices

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[1] Mena, Pedro
[2] Martí, Nuria
[3] García-Viguera, Cristina
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García-Viguera, Cristina (cgviguera@cebas.csic.es) | 1600年 / American Chemical Society卷 / 62期
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