Phenolic characterization of aging wine lees: Correlation with antioxidant activities.
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DOI: 10.1016/j.foodchem.2018.03.119
Abstract: Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts… read more here.
Keywords: wine lees; gde; phenolic characterization; aging wine ... See more keywords