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Effect of processing on total phenolic content and antioxidant activity during the Öküzgözü Red wine making by the different vinification techniques
Borazan, Alev Akpınar, Bozan, BerrinVolume:
29
Language:
english
Journal:
New Biotechnology
DOI:
10.1016/j.nbt.2012.08.282
Date:
September, 2012
File:
PDF, 72 KB
english, 2012