2001 - CLUEB
Artículo
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Phenolic Component and Antioxidant Activity Evaluation in Red Wines Produced Either through Traditional Fermentation or Carbonic Maceration
P. [1-16] [16]
Forma parte de
Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. OCT./DEC., 2001-
Información
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En el mismo archivo
- Level of "cis-" and "trans-" Resveratrol and Their Glucosides as a Function of Different Cultivar of Red Wines
- 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
- Index of Year 2001