Cite
MLA Citation
Katherine Márquez et al.. “Production of hydroxyl radicals and their relationship with phenolic compounds in white wines.” Food chemistry, vol. 271, 2019, pp. 80–86. http://access.bl.uk/ark:/81055/vdc_100069095044.0x000032
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Katherine Márquez et al.. “Production of hydroxyl radicals and their relationship with phenolic compounds in white wines.” Food chemistry, vol. 271, 2019, pp. 80–86. http://access.bl.uk/ark:/81055/vdc_100069095044.0x000032