Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12779/7149
DC FieldValueLanguage
dc.contributor.authorTamasi, Gabriellaen_us
dc.contributor.authorPardini, Alessioen_us
dc.contributor.authorBonechi, Claudiaen_us
dc.contributor.authorDonati, Alessandroen_us
dc.contributor.authorLeone, Gemmaen_us
dc.contributor.authorConsumi, Marcoen_us
dc.contributor.authorPagni, D.en_us
dc.contributor.authorCini, R.en_us
dc.contributor.authorRossi, Claudioen_us
dc.contributor.authorMagnani, Agneseen_us
dc.date.accessioned2021-03-30T16:09:57Z-
dc.date.available2021-03-30T16:09:57Z-
dc.date.issued2019-
dc.identifier.issn2090-9063en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12779/7149-
dc.description172204en_US
dc.language.isoenen_US
dc.relationNoneen_US
dc.relation.ispartofJOURNAL OF CHEMISTRYen_US
dc.titleAntioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatmentsen_US
dc.typeArticleen_US
dc.identifier.doi10.1155/2019/1354382en_US
dc.identifier.scopus2-s2.0-85063419112en_US
dc.identifier.isiWOS:000462429700001en_US
dc.relation.volume2019en_US
dc.description.firstpage1en_US
dc.description.lastpage9en_US
dc.description.thirdmissionNot applicableen_US
dc.description.articleno1354382en_US
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextNo Fulltext-
crisitem.author.orcid0000-0002-6796-8863-
crisitem.author.orcid0000-0002-4328-3253-
crisitem.author.orcid0000-0001-5130-2154-
crisitem.author.orcid0000-0002-0820-6068-
crisitem.author.orcid0000-0001-6032-1015-
crisitem.author.orcid0000-0002-6960-9418-
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