Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines

  1. Marchante, L.
  2. Márquez, K.
  3. Contreras, D.
  4. Izquierdo-Cañas, P.M.
  5. García-Romero, E.
  6. Díaz-Maroto, M.C.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2020

Alea: 100

Zenbakia: 8

Orrialdeak: 3401-3407

Mota: Artikulua

DOI: 10.1002/JSFA.10374 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak