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Literature summary for 3.2.1.117 extracted from

  • Nogales-Bueno, J; Baca-Bocanegra, B; Heredia, FJ; Hernández-Hierro, JM
    Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content. (2020), J Food Sci, 85, 324-331.
    View publication on PubMed
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Organism UniProt Comment Textmining