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	1.	The determination of total SO2 in grape juice. A comparison among five methods. [electronic resource] by Ferrarini, R Celotti, E Versari, A Galassi, S Producer: 20010329 In: Food additives and contaminants vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone. [electronic resource] by Celotti, E Ferrarini, R Zironi, R Conte, L S Producer: 19960819 In: Journal of chromatography. A vol. 730 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Antiradical properties of commercial cognacs assessed by the DPPH(.) test. [electronic resource] by Da Porto, C Calligaris, S Celotti, E Nicoli, M C Producer: 20001113 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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