Phenolic compounds, chromatic characteristics and antiradical activity of plum wines
Author:
Affiliation:
1. University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
2. University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Novi Sad, Serbia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1361971
Reference41 articles.
1. Contribution of Individual Polyphenolics to Total Antioxidant Capacity of Plums
2. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums
3. Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica)
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