Publication | Closed Access
Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir
110
Citations
37
References
2014
Year
Food ChemistryRed WinesFood Bioactive CompoundPinot NoirWine PerceptionPhenolic CompositionPhytochemistryPhytochemicalPolyphenolicsOxidative StressHealth Sciences
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