Phenolic content and antioxidant potential of macerated white wines

  • Iva Ružić, Mojca Škerget, Željko Knez, Mislav Runje
  • European Food Research and Technology, July 2011, Springer Science + Business Media
  • DOI: 10.1007/s00217-011-1535-4

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http://dx.doi.org/10.1007/s00217-011-1535-4

The following have contributed to this page: Professor Zeljko Knez