An upper limit for macromolecular crowding effects

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Oenology Disinfectants Household chemicals Phenolic content in wine Polyphenol Proanthocyanidin Tannin Phenolic acid Oxygen radical absorbance capacity Chemistry Nutrition Phenolic compounds in wine		An upper limit for macromolecular crowding effects Add to Reading List Source URL: www.ncbi.nlm.nih.gov Download Document from Source Website File Size: 551,88 KB Share Document on Facebook

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