Antioxidant activity of sparkling wines produced by Champenoise and Charmat methods
C.A. Stefenon, M. Colombo, C. de M. Bonesi, V. Marzarotto, R. Vanderlinde, M. Salvador, J.A.P. HenriquesVolume:
119
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2009.01.022
File:
PDF, 433 KB
english, 2010