Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

Published 2011 View Full Article

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Title
Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 131, Issue 2, Pages 513-518
Publisher
Elsevier BV
Online
2011-09-13
DOI
10.1016/j.foodchem.2011.09.015

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