Contribution of SO2 to antioxidant potential of white wine

Food Chemistry 2015 / 05 Vol. 174

Contribution of SO2 to antioxidant potential of white wine

Abramovič, Helena, Košmerl, Tatjana, Poklar Ulrih, Nataša, Cigić, Blaž
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
174
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.11.030
Date:
May, 2015
File:
PDF, 409 KB
english, 2015
Conversion to is in progress
Conversion to is failed