Assessing the anthocyanic composition of Port wines and musts and their free radical scavenging capacity
| Autor: | Pinho, C., Couto, A.I., Valentão, P., Andrade, P., Ferreira, I.M.P.L.V.O. |
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| Zdroj: | In Food Chemistry 2012 131(3):885-892 |
| Databáze: | ScienceDirect |
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