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Influence of winemaking conditions on phenolic content and antioxidant potential of red wines
Influence of winemaking conditions on phenolic content and antioxidant potential of red wines
2009
Jelena Cvejić
Milica Atanacković
Slobodan M. Jovic
Aleksandar Petrovic
Ljiljana Gojkovic Bukarica
Keywords:
Winemaking
Food science
Antioxidant
Biotechnology
Biology
antioxidant potential
Chemistry
Botany
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