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 Rsubject
Antioxidant capacity phenols red grapescrocin bleachingSettore BIO/09 - Fisiologiayear | journal | country | edition | language |
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2010-01-01 |