Part I. Polyphenols composition and antioxidant potential...

Food and Chemical Toxicology 2020 / 03 Vol. 137

Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition

Poklar Ulrih, Nataša, Opara, Rok, Skrt, Mihaela, Košmerl, Tatjana, Wondra, Mojmir, Abram, Veronika
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Volume:
137
Journal:
Food and Chemical Toxicology
DOI:
10.1016/j.fct.2020.111122
Date:
March, 2020
File:
PDF, 800 KB
2020
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