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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques

José Luis Aleixandre-Tudó1, I Alvarez, Victoria Lizama

  • 1Departamento de Tecnologı́a de Alimentos, Universidad Politécnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain.

Journal of Agricultural and Food Chemistry
|September 28, 2013
PubMed

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