Published in
Elsevier, Food Chemistry, (190), p. 300-307, 2016
DOI: 10.1016/j.foodchem.2015.05.065
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Proanthocyanidin screening by LC–ESI-MS of Portuguese red wines made with teinturier grapes
Journal article published in 2016 by
Natércia Teixeira,
Joana Azevedo 
,
Nuno Mateus,
Victor de Freitas
,
Nuno Mateus,
Victor de Freitas
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