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Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Lilian Yukari Yamamoto, Adriane Marinho de Assis, Sergio Ruffo Roberto, et al.
Food Research International 77 572 (2015)
DOI: 10.1016/j.foodres.2015.10.019
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