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Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries

Author:

Amanda Dupas de Matos,Andrea Curioni,Alan T. Bakalinsky,Matteo Marangon,Gabriella Pasini,Simone Vincenzi

Publication:

Innovative Food Science & Emerging Technologies

Publisher:

Elsevier

Date:

December 2017

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