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Lista de obras de A Versari

Antioxidant activity of commercial food grade tannins exemplified in a wine model

artículo científico publicado en 2016

Characterization of an Antioxidant and Antimicrobial Extract from Cool Climate, White Grape Marc

scientific article published on 20 July 2019

Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management

artículo científico publicado en 2014

Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems

scientific article published on 19 January 2019

Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking

artículo científico publicado en 2016

Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures

artículo científico publicado en 2016

Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry

artículo científico publicado en 2020

Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes

scientific article published on 12 November 2020

Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin

artículo científico publicado en 2016

Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins

scientific article published on 13 August 2019

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine

scientific article published on 08 March 2020

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