Evolution of Phenolic Composition of Red Wine During Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

AuthID
 P-002-QDQ
8
Author(s)
Neves, AC
·
Leandro, C
·
Spranger, MI
Document Type
Article
Year published
2011
Published
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 59, Issue: 12, Pages: 6550-6557 (8)
Indexing
Wos®
Scopus®
Crossref®67
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 21561162
Scopus: 2-s2.0-79959252503
Wos: WOS:000291568300025
Source Identifiers
ISSN: 0021-8561
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service