Increase of trans-resveratrol in typical Sicilian wine...

Food Chemistry 2008 Vol. 107; Iss. 4

Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources

Aldo Todaro, Rosa Palmeri, Riccardo N. Barbagallo, Pier Giorgio Pifferi, Giovanni Spagna
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Volume:
107
Year:
2008
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2007.09.075
File:
PDF, 241 KB
english, 2008
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