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 Eylül 2012

• Yayın Türü: Bildiri
• Bilecik Şeyh Edebali Üniversitesi Adresli: Evet