Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking
- DOI
- 10.3390/molecules31020303
- Published
- 2026-01-15
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31020303,
title = {Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking},
author = {Valentina Mittova and Zurab R. Tsetskhladze and Nino Motsonelidze and Rosanna Palumbo and Giovanni N. Roviello},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31020303},
url = {https://doi.org/10.3390/molecules31020303}
}RIS
TY - JOUR TI - Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking AU - Valentina Mittova AU - Zurab R. Tsetskhladze AU - Nino Motsonelidze AU - Rosanna Palumbo AU - Giovanni N. Roviello PY - 2026 JO - Molecules DO - 10.3390/molecules31020303 UR - https://doi.org/10.3390/molecules31020303 ER -
APA
Mittova, V., Tsetskhladze, Z. R., Motsonelidze, N., Palumbo, R., & Roviello, G. N. (2026). Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking. Molecules. https://doi.org/10.3390/molecules31020303
Source records
- crossref · retrieved 2026-09-25T22:21:38.613Z