International Journal of Wine Research
Volume 10, 2018 - Issue
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Original Research
Resveratrol, phenolic antioxidants, and saccharides in South American red wines
Daniel E Osorio-Macías1 Department of Food Technology, Faculty of Engineering LTH, Lund University, Lund, Sweden;2 School of Chemistry, Faculty of Pure and Natural SciencesCorrespondence[email protected]
, Pamela Vásquez3 Institute of Research and Development of Chemical Processes, Department of Chemical Engineering, Faculty of Engineering, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
, Cristhian Carrasco3 Institute of Research and Development of Chemical Processes, Department of Chemical Engineering, Faculty of Engineering, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
, Bjorn Bergenstahl1 Department of Food Technology, Faculty of Engineering LTH, Lund University, Lund, Sweden
& J Mauricio Peñarrieta2 School of Chemistry, Faculty of Pure and Natural Sciences
Pages 1-11
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Published online: 30 Jan 2018
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