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eNauka >  Results >  Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines
Title: Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines
Authors: Atanacković Krstonošić, Milica  ; Petrović, Aleksandar  ; Jović, Slobodan; Gojković-Bukarica, Ljiljana  ; Mikulić, Mira  ; Hogervorst, Jelena Helen  
Issue Date: 2012
Publication: Food Chemistry
ISSN: 0308-8146 Food Chemistry Search Idenfier
Type: Article
Collation: vol. 131 br. 2 str. 513-518
DOI: 10.1016/j.foodchem.2011.09.015
WoS-ID: 000297231600018
Scopus-ID: 2-s2.0-80054886527
URI: https://enauka.gov.rs/handle/123456789/268357
Metadata source: Migrirano iz RIS podataka
M-category: 
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