Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title"VINO COTTO" COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNING.AuthorsDi Mattia, C.; Sacchetti, G.; Seghetti, L.; Piva, A.; Mastrocola, D.PublicationItalian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, Vol 19, Issue 4, p413ISSN1120-1770Publication typeAcademic Journal