Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines

  1. Marchante, L.
  2. Marquez, K.
  3. Contreras, D.
  4. Izquierdo-Canãs, P.M.
  5. Garciá-Romero, E.
  6. Diáz-Maroto, M.C.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Argitalpen urtea: 2020

Alea: 68

Zenbakia: 6

Orrialdeak: 1707-1713

Mota: Artikulua

DOI: 10.1021/ACS.JAFC.9B07024 GOOGLE SCHOLAR

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