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

AuthID
 P-00J-FJA
5
Author(s)
Regueiro, 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
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ISSN: 0023-6438
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