Effect Of Processing On Total Phenolic Content And Antioxidant Activity During The Öküzgözü Red Wine Making By The Different Vinification Techniques

AKPINAR BORAZAN A., BOZAN B.

15th European Congress On Biotechnology (Ecb15), 23 - 26 September 2012

  • Publication Type: Conference Paper
  • Bilecik Şeyh Edebali University Affiliated: Yes