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. 2016 Nov 12;21(11):1526. doi: 10.3390/molecules21111526

Figure 2.

Figure 2

Values of antioxidant activity measured with the FRAP method during the winemaking process in CW, SW, and DW. Different letters in the same stages of winemaking indicate significant differences between CW, SW, and DW by ANOVA test (p < 0.05).