Phenolic Component and Antioxidant Activity Evaluation in Red Wines Produced Either through Traditional Fermentation or Carbonic Maceration
PDF 2001 - CLUEB
Forma parte de
Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. OCT./DEC., 2001
EUR
11,00
IVA excluido
IVA excluido
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