Variability of resveratrol (3, 5, 4′-trihydroxystilbene)...

European Food Research and Technology 2002 / 03 Vol. 214; Iss. 3

Variability of resveratrol (3, 5, 4′-trihydroxystilbene) content in relation to the fermentation processes bySaccharomyces cerevisiaestrains

Mario Franco, Gavina C. Coloru, Alessandra Del Caro, Giuseppina Emonti, Giovanni Farris, Gavina Manca, Tomasina G. Massa, Giovanni Pinna
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Volume:
214
Language:
english
Pages:
5
DOI:
10.1007/s00217-001-0436-3
Date:
March, 2002
File:
PDF, 85 KB
english, 2002
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