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APA Citation
Feng, J., Nieuwenhuizen, N., Atkinson, R., Wang, W., Zeng, J., Zheng, H., & Tao, J. (2023). comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties. Journal of food science, 88(1), 447–461. http://access.bl.uk/ark:/81055/vdc_100173979334.0x00005a