STUDY OF THE PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF WHITE AND RED WINES OBTAINED FROM INTRODUCED, LOCAL AND HYBRID GRAPEVINE VARIETIES FROM THE REGION OF CENTRAL NORTHERN BULGARIA.

Autor:	Dimitrov, Dimitar1 dimitar_robertov@abv.bg, Yoncheva, Tatyana1, Haygarov, Vanyo1
Zdroj:	Journal of Microbiology, Biotechnology & Food Sciences. Jun/Jul2022, Vol. 11 Issue 6, p1-6. 6p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu