Part II. Influence of trans-resveratrol addition on the...

Food and Chemical Toxicology 2020 / 03 Vol. 137

Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine

Poklar Ulrih, Nataša, Opara, Rok, Korošec, Mojca, Wondra, Mojmir, Abram, Veronika
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Volume:
137
Language:
english
Journal:
Food and Chemical Toxicology
DOI:
10.1016/j.fct.2020.111124
Date:
March, 2020
File:
PDF, 1.05 MB
english, 2020
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