Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)
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DOI: 10.3390/molecules26092561
Abstract: The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of Rosa rugosa.… read more here.
Keywords: antioxidant activity; rose fruits; ascorbic acid; fruits rosa ... See more keywords