A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
- 8 April 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 128 (4), 997-1002
- https://doi.org/10.1016/j.foodchem.2011.04.005
Abstract
No abstract availableKeywords
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