載入...
Reducing SO(2) Doses in Red Wines by Using Grape Stem Extracts as Antioxidants
SO(2) is a very important wine preservative. However, there are several drawbacks associated with the use of SO(2) in wine. The aim of this work is to evaluate the effect of the partial substitution of SO(2) in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extrac...
Na minha lista:
| 發表在: | Biomolecules |
|---|---|
| Main Authors: | , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2020
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7599755/ https://ncbi.nlm.nih.gov/pubmed/32992977 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom10101369 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|