Artículo PDF (0,09 Mb)
Compatible solo con Adobe Acrobat Reader (leer más)
Massari, Stefania | De Leo, Federica

Phenolic Component and Antioxidant Activity Evaluation in Red Wines Produced Either through Traditional Fermentation or Carbonic Maceration

2001 - CLUEB

P. [1-16] [16]

Forma parte de

Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. OCT./DEC., 2001