Phenolic composition and antioxidant activity in sparkling wines: Modulation by the ageing on lees-Reference-Cited by-同舟云学术

Phenolic composition and antioxidant activity in sparkling wines: Modulation by the ageing on lees

Published:2014-02 Issue: Volume:145 Page:292-299
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Stefenon C.A.,Bonesi C. De M.,Marzarotto V.,Barnabé D.,Spinelli F.R.,Webber V.,Vanderlinde R.

Funder

CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), UCS (Universidade de Caxias do Sul), ABE (Associação Brasileira de Enologia), Möet Hennessy do Brasil – Vinhos e Destilados Ltda, Vinícola Geisse Ltda

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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