2012•European Food Research and TechnologyRequires access

Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

M.A. Gómez Gallego, E. Gómez García‐Carpintero, E. Sánchez‐Palomo, Miguel Ángel González Viñas, Isidro Hermosín‐Gutiérrez

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Key concepts: Winemaking, Wine, Antioxidant capacity, Food science, Horticulture, Botany, Chemistry, Biology

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Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region — Research Paper | ScholarLens