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Volumn 69, Issue 2, 2005, Pages 147-154

Changes in antioxidant capacity of Tannat red wines during early maturation

Author keywords

Antioxidants; Lipid peroxidation; Polyphenols; Red wine; Tannat; TBARS; Vineyard's handling methods; Wine making techniques

Indexed keywords

AGING OF MATERIALS; ANTIOXIDANTS; ATOMIZERS; CONDENSATION; ENZYMES; FERMENTATION; FOOD PROCESSING; PATHOLOGY; PHENOLS; POLYMERIZATION; POLYMERS;

EID: 14044258632     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.005     Document Type: Article
Times cited : (22)

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