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FOOD SCIENCE  2013, Vol. 34 Issue (11): 117-121    DOI: 10.7506/spkx1002-6630-201311026
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Effect of Drying Methods on Polyphenols Content and Antioxidant Activity of Grape Skin
GUO Ze-mei1,REN Zhang-cheng1,CHEN Teng1,MA Na-na1,FANG Yu-lin1,2,*
1. College of Enology, Northwest A&F University, Yangling 712100, China;
2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China
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