Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

AuthID
 P-009-QK6
7
Author(s)
Tipo de Documento
Article
Year published
2014
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 62, Número: 29, Páginas: 7002-7009 (8)
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Publication Identifiers
Pubmed: 24392869
SCOPUS: 2-s2.0-84904791617
Wos: WOS:000339471800015
Source Identifiers
ISSN: 0021-8561
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