Antioxidant activity, phenolic compounds and colour of red wines treated with new fining agents

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERARAFAEL PEINADO AMORES2026-01-292026-01-29201810.5073/vitis.2018.57.61-682-s2.0-85048608209https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29276GeneticsHorticultureAntioxidant activity, phenolic compounds and colour of red wines treated with new fining agentsresearch article