Polyphenol contents of skin-contact fermented white wines
Author:
Affiliation:
1. Institute of Marketing and Tourism, Faculty of Economics, University of Miskolc H-3515 Miskolc, Egyetemváros. Hungary
2. Department of Oenology, Faculty of Horticulture, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/066.2019.48.4.13
Reference17 articles.
1. Wine, research and cardiovascular disease: Instructions for use
2. BIOCHEMISTRY OF OXYGEN TOXICITY
3. Direct HPLC Analysis of Quercetin and trans-Resveratrol in Red Wine, Grape, and Winemaking Byproducts
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