Effects of Elevated CO 2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine
Gonçalves, Berta, Falco, Virgílio, Moutinho-Pereira, José, Bacelar, Eunice, Peixoto, Francisco, Correia, CarlosVolume:
57
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf8020199
Date:
January, 2009
File:
PDF, 229 KB
english, 2009