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Procyanidins are the most Abundant Polyphenols in Dessert Apples at Maturity

Sylvain Guyot, Carine Le Bourvellec, Nathalie Marnet, J.-F. Drilleau

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Key concepts: Thiolysis, Proanthocyanidin, Polyphenol, Chemistry, Flesh, Food science, Tannin, Composition (language)

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