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June 29, 2010Journal of the Science of Food and Agriculture

Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

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Authors

NBNilgün H. BudakIsparta University of Applied SciencesZGZeynep B. Güzel‐SeydimSüleyman Demirel University

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Budak et al. (2010) studied this question.

synapsesocial.com/papers/6a9733a8d74769315dc176cehttps://doi.org/10.1002/jsfa.4047
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