Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (<i>Rosa rugosa</i>)
The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of <i>Rosa rugosa</i>. The results obtained in this study clearly indicate that the fruits of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/9/2561 |