Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

D Granato F. C. U Katayama; Inar Alves de Castro

LWT - Food Science and Technology London v. 43, n. 10, p. 1542-1549, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)