Selection of Grapevine Leaf Varieties for Culinary Process Based on Phytochemical Composition and Antioxidant Properties

AuthID
 P-00K-H8D
4
Author(s)
Baraldi, I
·
Tipo de Documento
Article
Year published
2016
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 212, Páginas: 291-295 (5)
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Publication Identifiers
SCOPUS: 2-s2.0-84973144147
Wos: WOS:000378757800037
Source Identifiers
ISSN: 0308-8146
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