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Production of hydroxyl radicals and their relationship with phenolic compounds in white wines

Katherine Márquez1, David Contreras1, Pablo Salgado2

  • 1Biotechnology Centre and Chemical Sciences Faculty, University of Concepcion, Concepcion, Chile.

Food Chemistry
|September 22, 2018
PubMed

Keywords:
EPR spectroscopyHydroxyl radicalPhenolic compoundsWhite wine

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