Antioxidants and Antioxidant Activities of Several White and Red Wines
Published:21 Apr 2010
Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods, ed. C. Ho, C. Mussinan, F. Shahidi, and E. Tratras Contis, The Royal Society of Chemistry, 2010, pp. 351-355.
Download citation file: