Phenolic content and antioxidant activity of Primitivo wine comparison among winemaking technologies

Phenolic content and antioxidant activity of Primitivo wine comparison among winemaking technologies

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Baiano, A., Terracone, C., Gambacorta, G., La Notte, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 3 (2009), p. C258-C267
Materias:	Enología Vinos Compuestos fenólicos Antioxidantes Vinificación Tecnología Mosto de uva
Publicación relacionada:	Contenido en: Journal of food science

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