Cite
MLA Citation
Diego Fernando Rocha-Parra et al.. “"Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine".” Lebensmittel-Wissenschaft + Technologie =, vol. 70, 2016, pp. 162–170. http://access.bl.uk/ark:/81055/vdc_100031458346.0x00003a