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 Effect of high hydrostatic pressure on antioxidant activity, colour, and anthocyanin content of red wine
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7747

title: Effect of high hydrostatic pressure on antioxidant activity, colour, and anthocyanin content of red wine
authors: Santos, M. C.
Rodrigues, A.
Rodrigues, C.
Teixeira, N.
de Freitas, V.
Saraiva, J. A.
Nunes, C.
Coimbra, M. A.
keywords: High hydrostatic pressure
Antioxidant activity
Colour
Anthocyanin
Red wine
Wine
issue date: 2011
publisher: Oenoplurimedia
abstract: Resumo não disponível.
URI: http://hdl.handle.net/10773/7747
ISBN: 9782905428431
publisher version/DOI: www.oeno.tm.fr
source: 2nd International Conference Wine Active Compounds
appears in collectionsQOPNA - Comunicações

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