Antioxidant Activity Evolution During Portuguese Red Wine Vinification and Their Relation with the Proanthocyanidin and Anthocyanin Composition

AuthID
 P-002-7JH
4
Author(s)
Simoes, S
·
Correia, AC
·
Document Type
Article
Year published
2012
Published
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 36, Issue: 4, Pages: 298-309 (12)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84864570210
Wos: WOS:000306611500003
Source Identifiers
ISSN: 0145-8892
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service