2004 - CLUEB
Articolo
Versione Digitale
Download | Copia/incolla | Stampa
Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002)
P. [1-19] [19]
-
Informazioni
-
Nello stesso fascicolo
- Effects of Some Yeast on Resveratrol Content During Alcoholic Fermentation
- Evaluation of the Level of Cis-and Trans-Resveratrol and their Glucosides in Red Wines Produced in Lazio Region (Area)
- Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002)
- Rapid, Reliable and Simple Determination of Bioactive Amine in Tomato Products by RP-HPLC-UV