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White Wine with Red Wine-like Properties: Increased Extraction of Grape Skin Polyphenols Improves the Antioxidant Capacity of the Derived White Wine
Bianca Fuhrman, Nina Volkova, Amram Suraski, and Michael Aviram
J. Agric. Food Chem., 2001, 49 (7), pp 3164–3168
- DOI:
http://dx.doi.org/10.1021/jf001378j