Antioxidant potential of single-variety red wines aged in...

Food Chemistry 2008 Vol. 111; Iss. 4

Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

M. Dolores Rivero-Pérez, M. Luisa González-Sanjosé, Miriam Ortega-Herás, Pilar Muñiz
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Volume:
111
Year:
2008
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2008.05.013
File:
PDF, 325 KB
english, 2008
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