Journal of commodity science, technology and quality : rivista di merceologia, tecnologia e qualità. OCT./DEC., 2004

• Articles from the same issue (available individually)

  • Effects of Some Yeast on Resveratrol Content During Alcoholic Fermentation
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  • Evaluation of the Level of Cis-and Trans-Resveratrol and their Glucosides in Red Wines Produced in Lazio Region (Area)
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  • Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002)
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  • Rapid, Reliable and Simple Determination of Bioactive Amine in Tomato Products by RP-HPLC-UV
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