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2010•Acta horticulturae et regiotecturaeRequires access

An antioxidant capacity of selected Bulgarian wines.

Tatyana Radkova Yoncheva, L. Miteva, V. Alexieva, Pavel Kerchev, V. Dimitrova, Liliana Brankova, E Shopova, J. Kóňa, Сергій Віталійович Іванов

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Key concepts: Bulgarian, Antioxidant capacity, Chemistry, Antioxidant, Philosophy, Linguistics, Biochemistry

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