Works by Seghetti, L.

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

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 413

By:

• Di Mattia, C.;
• Sacchetti, G.;
• Seghetti, L.;
• Piva, A.;
• Mastrocola, D.

Publication type:

Article