EEuropean Food Research and Technology3/26/2026A 3-year study of phenolic compounds in Douro-origin red grapes: HPLC characterization and in vitro bioactivity assessmentAdriana Silva·Patrícia Poeta·Fátima Fernandes·Vanessa Silva·Rosa Carvalho·Alfredo Aires·Gilberto Igrejas·Patrı́cia Valentão·Virgílio Falco·Raquel MartinsRead at European Food Research and TechnologyTagsPhytochemicals and Antioxidant ActivitiesBiochemistry
