Contribution of metals, sulfur-dioxide and phenolic compounds to the antioxidant capacity of Carménère wines

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dc.contributor.authorZúñiga López, María Carolina
dc.contributor.authorPérez Roa, Rodolfo Ernesto
dc.contributor.authorOlea Azar, Claudio
dc.contributor.authorLaurie V., Felipe
dc.contributor.authorAgosin T., Eduardo
dc.date.accessioned2020-10-02T00:07:24Z
dc.date.available2020-10-02T00:07:24Z
dc.date.issued2014
dc.format.extent7 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.jfca.2014.04.003
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2014.04.003
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46427
dc.issue.numeroNo. 1
dc.language.isoen
dc.pagina.final43
dc.pagina.inicio37
dc.revistaJournal of Food Composition and Analysises_ES
dc.rightsacceso restringido
dc.titleContribution of metals, sulfur-dioxide and phenolic compounds to the antioxidant capacity of Carménère wineses_ES
dc.typeartículo
dc.volumenVol. 35
sipa.codpersvinculados11691
sipa.codpersvinculados18338
sipa.codpersvinculados99630
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