Effect Of Processing On Total Phenolic Content And Antioxidant Activity During The Öküzgözü Red Wine Making By The Different Vinification Techniques
15th European Congress On Biotechnology (Ecb15), 23 - 26 Eylül 2012
- Yayın Türü: Bildiri
- Bilecik Şeyh Edebali Üniversitesi Adresli: Evet