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Sanchez-Moreno, C., Cao, G., Ou, B. and Prior, R.L. (2003) Anthocyanin and Proanthocyanidin Content in Selected White and Red Wines. Oxygen Radical Absorbance Capacity Comparison with Nontraditional Wines Obtained from Highbush Blueberry. Journal of Agricultural and Food Chemistry, 51, 4889-4896.
http://dx.doi.org/10.1021/jf030081t

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