Antioxidant and antibacterial activity of seven predominant terpenoids
Author:
Affiliation:
1. Department of Seafood Science, National Kaohsiung University of Science and Technology, Taiwan, ROC
2. Department of Medicine, Chang Gung University, Taiwan, ROC
Funder
Ministry of Science and Technology
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1582541
Reference36 articles.
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2. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
3. Rapp, A. Wine Analysis; Springer-Verlag: Berlin, 1988; Vol. 6. pp 28.
4. Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions
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