Trans-resveratrol and Other Phenolic Compounds in Turkish Red Wines with HPLC
Author:
Publisher
Informa UK Limited
Subject
Horticulture,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09571260601004328
Reference25 articles.
1. Preliminary study of resveratrol content in Aragón red and rosé wines
2. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part II. Anthocyanins and flavanols
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