Article citationsMore>>

Paixao, N., Perestrelo, R., Marques, J. and Camara, J. (2007) Relationship between Antioxidant Capacity and Total Phenolic Content of Red, Rosé and White Wines. Food Chemistry, 105, 204-214.
https://doi.org/10.1016/j.foodchem.2007.04.017

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2025 Scientific Research Publishing Inc. All Rights Reserved.
Top