Phenolic compounds and antioxidant activity of Macedonian red wines

标题

作者

关键词

Food analysis, Food composition, Red wine, Vranec, Phenolic compounds, Anthocyanins, Pigments, Antioxidant activity, HPLC-DAD–ESI-MS

出版物

Volume 41, Issue -, Pages 1-14

出版商

Elsevier BV

发表日期

2015-02-16

DOI

10.1016/j.jfca.2015.01.002

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