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

出版年份 2011 全文链接

标题

作者

关键词

出版物

FOOD CHEMISTRY

Volume 128, Issue 4, Pages 997-1002

出版商

Elsevier BV

发表日期

2011-05-09

DOI

10.1016/j.foodchem.2011.04.005

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FOOD CHEMISTRY

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