Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon

ANA MÁRQUEZ VALLEJULIETA MÉRIDA GARCÍAMARÍA PÉREZ SERRATOSA2026-01-292026-01-29201410.1111/ijfs.125212-s2.0-84906312913https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25606Food ScienceIndustrial and Manufacturing EngineeringFood ScienceIndustrial and Manufacturing EngineeringAntioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignonresearch article