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2005•Food ChemistryRequires access

Influence of enological practices on the antioxidant activity of wines

Débora Villaño, María‐Soledad Fernández‐Pachón, Ana Maria Troncoso, María Carmen García-Parrilla

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Key concepts: Oxygen radical absorbance capacity, Chemistry, Food science, Wine, ABTS, Maceration (sewage), DPPH, Antioxidant

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