Effects of Fining Agents on Antioxidant Capacity of Red Wines
| dc.contributor.author | Yıldırım, Hatice Kalkan | |
| dc.date.accessioned | 2019-12-23T14:36:43Z | |
| dc.date.available | 2019-12-23T14:36:43Z | |
| dc.date.issued | 2011 | |
| dc.department | Ege Üniversitesi | en_US |
| dc.description.abstract | … | en_US |
| dc.identifier.endpage | 60 | en_US |
| dc.identifier.issue | . | en_US |
| dc.identifier.startpage | 55 | en_US |
| dc.identifier.uri | https://hdl.handle.net/11454/56918 | |
| dc.identifier.volume | 117 | en_US |
| dc.language.iso | en | en_US |
| dc.relation.journal | JOURNAL OF THE INSTITUTE OF BREWING | en_US |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | en_US] |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Effects of Fining Agents on Antioxidant Capacity of Red Wines | en_US |
| dc.type | Article | en_US |
