Effect of processing on total phenolic content and...

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, Berrin
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Volume:
29
Language:
english
Journal:
New Biotechnology
DOI:
10.1016/j.nbt.2012.08.282
Date:
September, 2012
File:
PDF, 72 KB
english, 2012
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