Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition-Reference-Cited by-同舟云学术

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

Published:2020-03 Issue: Volume:137 Page:111122
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Poklar Ulrih Nataša^ORCID,Opara Rok,Skrt Mihaela,Košmerl Tatjana,Wondra Mojmir,Abram Veronika

Funder

Slovenian Research Agency

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference35 articles.

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