A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Published 2011 View Full Article

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Title
A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 128, Issue 4, Pages 997-1002
Publisher
Elsevier BV
Online
2011-05-09
DOI
10.1016/j.foodchem.2011.04.005

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