Article SCOPUS
Journal of the Science of Food and Agriculture  (2020)

Impact of oenological antioxidant substances on the formation of 1‐hydroxyethyl radical and phenolic composition in SO 2 free red wines

Contreras, David; Izquierdo?Cañas, Pedro M.

Más información

Título según SCOPUS: Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines
Título de la Revista: Journal of the Science of Food and Agriculture
Editorial: John Wiley and Sons Ltd
Fecha de publicación: 2020
Idioma: English
DOI:

10.1002/jsfa.10374
Notas: SCOPUS