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Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil by Acácio Antonio Ferreira Zielinski, Caroline Goltz, Maira Akemi Casagrande Yamato, Suelen Ávila, Elisa Yoko Hirooka, Gilvan Wosiacki, Alessandro Nogueira, Ivo Mottin Demiate
Published 2015-04-01
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