Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids

  • Agata Czyzowska, Eugeniusz Pogorzelski
  • European Food Research and Technology, February 2002, Springer Science + Business Media
  • DOI: 10.1007/s00217-001-0422-9

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http://dx.doi.org/10.1007/s00217-001-0422-9

The following have contributed to this page: Dr Agata Czyzowska