Effects of Elevated Co2 on Grapevine (Vitis Vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine

AuthID
 P-003-NST
6
Author(s)
Document Type
Article
Year published
2009
Published
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 57, Issue: 1, Pages: 265-273 (9)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 19072054
Scopus: 2-s2.0-59849120394
Wos: WOS:000262292700036
Source Identifiers
ISSN: 0021-8561
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