Preparation of a resveratrol-enriched grape juice based on ultraviolet C-treated berries-Reference-Cited by-同舟云学术

Preparation of a resveratrol-enriched grape juice based on ultraviolet C-treated berries

Published:2009-07 Issue:3 Volume:10 Page:374-382
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

González-Barrio R.,Vidal-Guevara M.L.,Tomás-Barberán F.A.,Espín J.C.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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5. Antiplatelet activity of synthetic and natural resveratrol in red wine;Bertelli;International Journal of Tissue Reactions-Experimental and Clinical Aspects,1995

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