"VINO COTTO" COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNING. | EBSCOhost

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Title: "VINO COTTO" COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNING.
Authors: Di Mattia, C.; Sacchetti, G.; Seghetti, L.; Piva, A.; Mastrocola, D.
Publication: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, Vol 19, Issue 4, p413
ISSN: 1120-1770
Publication type: Academic Journal