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Journal: Molecules, 2022
Volume: 27
Number: 7744
7744
Article: Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration
Authors: by M. Angeles Varo, Maria P. Serratosa, Juan Martín-Gómez, Lourdes Moyano and Julieta Mérida
Link: https://www.mdpi.com/1420-3049/27/22/7744

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