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The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine

Vern Jou Cheng1, Alaa El-Din A Bekhit, Richard Sedcole

  • 1Dept. of Food Science, Univ. of Otago, P.O. Box 56, Dunedin, New Zealand.

Journal of Food Science
|June 16, 2010
PubMed

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