Antioxidative activity of red wine with the increased share of phenolic compounds from solid parts of grape;Antioxidativni potencijal crvenog vina sa povećanim udelom fenolnih jedinjenja iz čvrstih delova grozda

Chemical Industry and Chemical Engineering Quarterly

Volumn 16, Issue 1, 2010, Pages 65-71

  Puškaš, Vladimir ^a   Jović, Slobodan ^b   Antov, Mirjana ^a   Tumbas, Vesna ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b Faculty of Agriculture   (Serbia)

Author keywords

Antioxidative activity; ESR spectroscopy; Fining agents; Red wine; Seed; Stem

Indexed keywords

EID: 77949958960     PISSN: 14519372     EISSN: None     Source Type: Journal    
DOI: 10.2298/CICEQ090714008P     Document Type: Article

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