Changes in Antioxidant Activity and the Proanthocyanidin Fraction of Red Wine Aged in Contact with Portuguese (Quercus Pyrenaica Willd.) and American (Quercus Alba L.) Oak Wood Chips

AuthID
 P-00F-J22
2
Author(s)
Gonalves, FJ
·
Document Type
Article
Year published
2009
Published
in Italian Journal of Food Science, ISSN: 1120-1770
Volume: 21, Issue: 1, Pages: 51-64
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-67449104483
Source Identifiers
ISSN: 1120-1770
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