Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines-Reference-Cited by-同舟云学术

Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines

Published:2014-06 Issue: Volume:152 Page:467-474
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Coletta Antonio,Berto Silvia,Crupi Pasquale,Cravero Maria Carla,Tamborra Pasquale,Antonacci Donato,Daniele Pier Giuseppe,Prenesti Enrico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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5. Impact of training system on vine performance and fruit composition of Traminette;Bordelon;American Journal Enology and Viticulture,2008

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