Phenolic Component and Antioxidant Activity Evaluation in Red Wines Produced Either through Traditional Fermentation or Carbonic Maceration

P. [1-16] [16]

• Artikel aus derselben Ausgabe (einzeln erhältlich)

  • Level of "cis-" and "trans-" Resveratrol and Their Glucosides as a Function of Different Cultivar of Red Wines
    Artikel abrufen
  • Phenolic Component and Antioxidant Activity Evaluation in Red Wines Produced Either through Traditional Fermentation or Carbonic Maceration
  • A Technical and Ecomonic Suervey of Technologies for Recycling Exhausted Lead-Acid Battery
    Artikel abrufen
  • Index of Year 2001
    Artikel abrufen

  Mehr anzeigen
• Informationen

  DOI: 10.1400/12403

  Permalink: https://digital.casalini.it/10.1400/12403

  THEMENBEREICHE

  • Privatrecht
  • Handel, Kommunikation, Verkehr
  • Allgemeines Management