Influence of Alcoholic Fermentation Process on Antioxidant Activity and Phenolic Levels from Mulberries (Morus Nigra L.)

AuthID
 P-009-FRK
5
Author(s)
Regueiro, J
·
Alonso Gonzalez, E
·
Pastrana Castro, LM
·
Simal Gandara, J
Document Type
Article
Year published
2011
Published
in LWT - Food Science and Technology, ISSN: 0023-6438
Volume: 44, Issue: 8, Pages: 1793-1801
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-79956335211
Source Identifiers
ISSN: 0023-6438
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