Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents
- 1 July 1999
- journal article
- Published by Elsevier in Food Research International
- Vol. 32 (6) , 407-412
- https://doi.org/10.1016/s0963-9969(99)00097-6
Abstract
No abstract availableKeywords
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