Concepedia

Bruno Picariello

BP

1

Publications

62

Citations

1

H-Index

2016

Active since

Affiliations

University of Naples Federico II(Current)

Bruno Picariello is an author at University of Naples Federico II specializing in food chemistry.

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Publications per year

2016–2016

1

Publications

1

Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition

Luigi Picariello, Angelita Gambuti, Bruno Picariello et al. · LWT · 2016 · 62 citations

Food Chemistry, Tannin, Tannins Addition +4

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