6533b85bfe1ef96bd12ba571

RESEARCH PRODUCT

Analysis of total antioxidant capacity and total phenolic content during ripeting of Sicilian red grapes

Santo GiammancoCaterina MamminaMaurizio La GuardiaMarco GiammancoDanila Di MajoMuriella R

subject

Antioxidant capacity phenols red grapescrocin bleachingSettore BIO/09 - Fisiologiahttp://hdl.handle.net/10447/51997