Antioxidant Activity Evolution During Portuguese Red Wine Vinification and Their Relation with the Proanthocyanidin and Anthocyanin Composition

AuthID
 P-002-7JH
4
Author(s)
Simoes, S
·
Correia, AC
·
Tipo de Documento
Article
Year published
2012
Publicado
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 36, Número: 4, Páginas: 298-309 (12)
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Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84864570210
Wos: WOS:000306611500003
Source Identifiers
ISSN: 0145-8892
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