Resveratrol content in some Tuscan wines
- Author
- MOZZON, M1 ; FREGA, N1 ; PALLOTTA, U
[1] Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche. Sezione di Industrie e Tecnologie Alimentari, Università di Firenze, Via Donizetti 6, 50144 Firenze, Italy - Source
Italian journal of food science. = Rivista italiana di scienza degli alimenti. 1996, Vol 8, Num 2, pp 145-152 ; ref : 28 ref
- ISSN
- 1120-1770
- Scientific domain
- Food science technology
- Publisher
- Chiriotti, Pinerolo
- Publication country
- Italy
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse quantitative Composé benzénique Diphénols Etude comparative Phytoalexine Phénols Vin Toscane Vinification Resvératrol Stilbène-3,4,4p-triol Italie Europe
- Keyword (en)
- Quantitative analysis Benzenic compound Diphenols Comparative study Phytoalexin Phenols Tuscany wine Wine making Italy Europe
- Keyword (es)
- Análisis cuantitativo Compuesto bencénico Difenoles Estudio comparativo Fitoalexina Fenoles Vino Toscana Vinificación Italia Europa
- 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
- 3123149
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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