Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review
- Author
- FERNANDEZ-MAR, M. I1 ; MATEOS, R2 ; GARCIA-PARRILLA, M. C3 ; PUERTAS, B1 ; CANTOS-VILLAR, E1
[1] Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Rancho de la Merced, Junta de Andalucía, Ctra. Trebujena, Km 3.2, P.O. Box 589, Jerez de la Frontera 11.471, Cádiz, Spain
[2] Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
[3] Area de Nutrición y Bromatologia, Facultad de Farmacia, Universidad de Sevilla, C/Profesor Garcia González n° 2, 41012 Sevilla, Spain - Source
Food chemistry. 2012, Vol 130, Num 4, pp 797-813, 17 p ; ref : 4 p.3/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant Bioactive Hydroxytyrosol Melatonin Resveratrol Wine
- Keyword (fr)
- Antioxydant Article synthèse Mélatonine Resvératrol Vin Boisson alcoolisée
- Keyword (en)
- Antioxidant Review Melatonin Resveratrol Wine Alcoholic beverage
- Keyword (es)
- Antioxidante Artículo síntesis Melatonina Resveratrol Vino Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25656037
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.08.023 
https://dx.doi.org/10.1016/j.foodchem.2011.08.023
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