Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines.

Foods · 2020 · PMC7694964 · PMID 33171729

Europe PMC DOI

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closest p

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highly significantno p-value reported

Furthermore, the results showed a series of statistically highly significant relationships between the analyzed constituents (caffeic acid and p -coumaric acid).

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