Effect of viticulture practices on concentration of...

Food Chemistry 2014 / 06 Vol. 152

Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines

Coletta, Antonio, Berto, Silvia, Crupi, Pasquale, Cravero, Maria Carla, Tamborra, Pasquale, Antonacci, Donato, Daniele, Pier Giuseppe, Prenesti, Enrico
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Volume:
152
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.11.142
Date:
June, 2014
File:
PDF, 412 KB
english, 2014
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