Assessing the anthocyanic composition of Port wines and musts and their free radical scavenging capacity
| Medienart: |
Artikel |
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| Erscheinungsjahr: |
2012 |
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| Erschienen: |
2012 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:131 |
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| Enthalten in: |
Food chemistry - 131(2012), 3 vom: 1. Apr., Seite 885-893 |
| Beteiligte Personen: |
Pinho, C. [VerfasserIn] |
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| BKL: |
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| Umfang: |
8 |
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| Förderinstitution / Projekttitel: |
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