Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
about
Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines.Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande
P2860
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
description
im Dezember 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в грудні 2008
@uk
name
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
@en
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
@nl
type
label
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
@en
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
@nl
prefLabel
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
@en
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
@nl
P2093
P1433
P1476
Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
@en
P2093
M. Dolores Rivero-Pérez
M. Luisa González-Sanjosé
Miriam Ortega-Herás
P304
P356
10.1016/J.FOODCHEM.2008.05.013
P50
P577
2008-12-15T00:00:00Z