Relationship Between Antioxidant Capacity and Total Phenolic Content of Red, Rose and White Wines

AuthID
 P-004-D5S
4
Author(s)
Paixao, N
·
Document Type
Article
Year published
2007
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 105, Issue: 1, Pages: 204-214 (11)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-34347328270
Wos: WOS:000248900500027
Source Identifiers
ISSN: 0308-8146
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