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Tseng, A. and Zhao, Y. (2012) Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot). Journal of Food Science, 77, H192-H201.
https://doi.org/10.1111/j.1750-3841.2012.02840.x

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