Evolution of phenolic compounds during the red grapes fermentation in the presence of trace metals

被引：0
|
作者：
Manasia, Teodora [1 ,2 ]
Manolache, Ancuţa-Fulvia [2 ]
Ionescu, Valentin [2 ]
Mulţescu, Mihaela [2 ]
Eftimie, Mihai [1 ]
Todaşcă, Cristina [1 ]
机构：
[1] Faculty of Applied Chemistry and Material Science, University POLITEHNICA of Bucharest, Romania
[2] National Research&Development Institute for Food Bioresources – IBA Bucharest, Romania
来源：
UPB Scientific Bulletin, Series B: Chemistry and Materials Science | 2021年 / 83卷 / 02期
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页码：27 / 36
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