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Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage
Mulero Juana, Pardo Francisco, Zafrilla Pilar
European Food Research and Technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A [2009, 229(5):807-812]
- DOI:
http://dx.doi.org/10.1007/s00217-009-1117-x
