View of EFFECTS OF SPONTANEOUS AND INOCULATED FERMENTATION ON THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CABERNET SAUVIGNON WINES AND FERMENTED POMACE

Return to Article Details EFFECTS OF SPONTANEOUS AND INOCULATED FERMENTATION ON THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CABERNET SAUVIGNON WINES AND FERMENTED POMACE Download Download PDF