Assessing the Anthocyanic Composition of Port Wines and Musts and Their Free Radical Scavenging Capacity

AuthID
 P-002-BYH
5
Author(s)
Pinho, C
·
Tipo de Documento
Article
Year published
2012
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 131, Número: 3, Páginas: 885-892 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-80755125885
Wos: WOS:000297873400022
Source Identifiers
ISSN: 0308-8146
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