Systematic study of hydroxyl radical production in white wines as a function of chemical composition

  1. Márquez, K.
  2. Pérez-Navarro, J.
  3. Hermosín-Gutiérrez, I.
  4. Gómez-Alonso, S.
  5. Mena-Morales, A.
  6. García-Romero, E.
  7. Contreras, D.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 288

Orrialdeak: 377-385

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2019.03.005 GOOGLE SCHOLAR