Open AccessChanges of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments
Author(s) -
Ivan Bakardzhiyski
Publication year - 2022
Publication title -
food science and applied biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2603-3380
DOI - 10.30721/fsab2022.v5.i2.191
Subject(s) - wine , bentonite , chemistry , antioxidant , food science , wine color , composition (language) , antioxidant capacity , red color , organic chemistry , biology , paleontology , linguistics , philosophy , physics , optics