Publication | Closed Access
The antioxidant capacity of red wine in relationship with its polyphenolic constituents
211
Citations
18
References
2008
Year
Food ChemistryPolyphenolicsPolyphenolic ConstituentsFood Bioactive CompoundWine PerceptionPhytochemistryPhytochemicalAntioxidant CapacityRed WineOxidative StressHealth Sciences
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