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

AuthID
 P-016-2SX
5
Author(s)
Regueiro, J
·
Alonso González, E
·
Pastrana Castro, LM
·
Simal Gándara, J
Tipo de Documento
Article
Year published
2011
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 44, Número: 8, Páginas: 1793-1801 (9)
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Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000291918000016
Source Identifiers
ISSN: 0023-6438
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