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December 31, 2003Journal of Agricultural and Food Chemistry

Flavanol Content and Antioxidant Activity in Winery Byproducts

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Authors

AGAna M. Gonzaléz‐ParamásUniversidad de SalamancaSESara Esteban-RuanoUniversidad de SalamancaCSCelestino Santos‐BuelgaUniversity of Minnesota

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Gonzaléz‐Paramás et al. (2003) studied this question.

synapsesocial.com/papers/6a8198f3fd6e6def9db955e1https://doi.org/10.1021/jf0348727
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