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Characterization of red wines from South America based on sensory properties and antioxidant activity

Daniel Granato1, Flávia Chizuko Uchida Katayama, Inar Alves de Castro

  • 1University of São Paulo-Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences-Av. Prof. Lineu Prestes, 580, B14, CEP: 05508-000, São Paulo, São Paulo, Brazil. mestradoalimentos@gmail.com.

Journal of the Science of Food and Agriculture
|October 5, 2011
PubMed
Abstract

Keywords:
antioxidantsconsumerspricered winesensometrics

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