Changes In Antioxidant Activity And The Proanthocyanidin Fraction Of Red Wine Aged In Contact With Portuguese (Quercus Pyrenaica Willd.) And American (Quercus Alba L.) Oak Wood Chips

AuthID
 P-003-QRN
2
Author(s)
Document Type
Article
Year published
2009
Published
in ITALIAN JOURNAL OF FOOD SCIENCE, ISSN: 1120-1770
Volume: 21, Issue: 1, Pages: 51-64 (14)
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Wos®
Publication Identifiers
Wos: WOS:000265352900005
Source Identifiers
ISSN: 1120-1770
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