Effect of processing on total phenolic content and antioxidant activity during the Öküzgözü Red wine making by the different vinification techniques

✍ Scribed by Borazan, Alev Akpınar; Bozan, Berrin

• Book ID: 122625265
• Publisher: Elsevier
• Year: 2012
• Tongue: English
• Weight: 72 KB
• Volume: 29
• Category: Article
• ISSN: 1871-6784
• DOI: 10.1016/j.nbt.2012.08.282